Mushroom Soup with Chilli Infusion

This Asian-inspired vegan mushroom soup with Chilli infusion is a luxurious blend of rich, creamy flavours, drawing from vibrant Asian recipes. It’s a nourishing, plant-based delight, gluten-free, and perfect for preparing in advance—a versatile choice for a light lunch or a hearty, nutrient-packed dinner. Whether savoured on its own or paired with your preferred bread, it promises a delightful dining experience!

Is there anything more comforting than a bowl of soup? The array of flavours and the comforting fullness it brings never fails to satisfy me, be it on a chilly day, during bouts of illness, or merely when seeking warmth and cosiness. Soup remains my ultimate solace.

The creaminess of this soup is simply exquisite, infused with the zing of lemongrass, ginger, and garlic, complemented by a garnish of crispy, tantalising spicy green chilli oil. Loaded with an explosion of flavours, this creamy mushroom soup uses simple, ingredients. You can effortlessly tailor it by opting for various mushroom varieties, each imparting distinct textures and tastes. The garlicky essence of the mushrooms, coupled with crispy green chilli oil which is super aromatic and herby, truly highlights the earthy tones. It’s a soup that not only warms the soul but is also effortlessly and quickly prepared!

Ingredients Used to Make Mushroom Soup with Chilli Infusion

• Olive Oil or Vegan Butter: Choose between olive oil (a personal favourite) or vegan butter to enrich the soup. An alternative option is any neutral oil that suits your preference.
• Mushrooms: Select from a range of mushrooms like button, baby Bella, cremini, or even more unique varieties for diverse and interesting flavours.
• Potato: This ingredient contributes to the soup’s creaminess and texture.
• Green Onions: The subtle onion flavour of green onions pairs well with this creamy mushroom soup. They add freshness and a hint of sweetness, balancing out the flavours in your soup.
• Lemongrass: Use lemongrass to impart its vibrant, citrusy essence, adding depth and Thai notes to the overall flavour profile.
• Coriander stems: Fresh coriander stems bring an earthy undertone to the soup.
• Garlic: lend a rich flavour without overpowering the earthy essence of the mushrooms.
• Ginger: Incorporate ginger to introduce its warm, zesty notes to the soup.
• Tamari Sauce: Use tamari sauce to infuse rich umami flavours, elevating the depth of the soup.
• Vegetable Stock: High-quality vegetable stock forms the flavourful base for the soup.
• Coconut Milk: helps create a luxurious creaminess in the soup.
• Seasonings: Enhance the flavors with finely ground sea salt and freshly cracked black pepper. Consider adding a dash of spicy paprika or chilli flakes for an extra kick.

Mushroom Soup with Chilli Infusion – The Details

Step-by-Step Guide to Prepare:

Step 1: Prep Your Ingredients

Begin by slicing the leeks and spring onions, separating the white and green parts. Slice the mushrooms thinly, and finely dice a potato. Chop lemongrass, ginger, and two cloves of garlic into small pieces.

Step 2: Sauté Aromatics

In a medium-sized saucepan, heat a bit of vegetable oil. Once warm, add the spring onion whites and leeks to the pan and cook over low to medium heat for about 5 minutes until they’re softened.

Step 3: Mushroom and Aromatic Cooking

Add the sliced mushrooms into the pan and increase the heat. Sauté for around 10 minutes until the mushrooms release their liquid and start to caramelise.

Step 4: Flavourful Simmer

Introduce the chopped lemongrass, ginger, garlic and coriander stalks to the pan and cook for an additional 2 minutes. Add the diced potato, tamari sauce, hot paprika and vegetable stock to the pan. Bring the mixture to a boil and then reduce the heat to simmer for 15 minutes. Add the coconut milk and simmer for 5-7 minutes.

Step 5: Blending and Final Seasoning

Transfer the mixture into a blender and blend until it reaches a smooth consistency. Return the blended mixture to the pan on the stove. Adjust the thickness by adding water if needed. Season the soup to taste with salt and pepper before serving.

What is Green Chilli Oil??

Crispy green chilli oil is a flavourful condiment that involves infusing oil with green chilli peppers, creating a crispy texture through the addition of various ingredients such as shallots, garlic, and herbs.

The process typically involves heating oil, often a neutral oil like vegetable, avocado, or grapeseed oil, and infusing it with a combination of sliced shallots, garlic, finely diced Thai green chilies, coriander stalks and roots, spring onion greens, sesame seeds, and optionally, kaffir lime leaves. This mixture is cooked to infuse the oil with the flavours of these ingredients.

The term “crispy” in this context refers to the shallots and garlic being cooked until golden brown and crispy before being strained out of the oil. These crispy elements are then combined with the infused oil, which retains their aromatic flavors, and stored in a jar for later use.

The result is a textured, oil-based condiment that is aromatic, spicy, and can be used to enhance various dishes, adding a delightful crunch and a burst of complex flavors to your meals. It’s commonly used as a versatile topping or seasoning for a wide array of dishes, such as rice, noodles, eggs, or even salads, for an added spicy and flavourful kick.

Helpful Tips and Tricks to Make Mushroom Soup with Green Chilli Oil

1. Versatile Mushroom Selection: The beauty of this soup lies in its adaptability to various mushroom types. Some of my preferred choices include button, baby Bella, or cremini mushrooms.
2. Maximise Mushroom Flavour: Avoid rushing through the sautéing process for the mushrooms. Allowing them to cook for the recommended duration guarantees maximum caramelisation, enhancing the soup’s body, richness, and flavour profile.
3. Enhancing Texture with Green Chilli Oil & Mushrooms: The green chilli oil and garlicky mushrooms lend a delightful texture to the soup, making it a hearty and satisfying meal. For serving, consider drizzling the bowl with chilli oil and pairing it with crusty bread for a complete dining experience.

How to Store Leftover Vegan Mushroom Soup

Storing leftover vegan mushroom soup is simple and convenient, offering flexibility for your meals. This recipe is ideal for prepping in advance, allowing you to make it once and relish it throughout the week.

• Fridge Storage: Place the soup in an airtight container and store it in the refrigerator where it will stay fresh for 3-4 days.
• Freezing Option: Opt for freezing the soup, extending its shelf life for up to 2 months. To freeze, ensure the soup cools entirely before transferring it to a container or flatten individual portions in freezer-safe plastic bags.

Reheating Guidance: To reheat frozen portions, let the soup thaw overnight in the refrigerator. When you’re ready to enjoy it again, warm the leftovers either in the microwave or on the stovetop.

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Mushroom Soup with Chilli Infusion

Serves: 4 Prep Time: 20 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

For the Mushroom Soup 

• 1 leek , sliced 
• 8 spring onions (white parts only) 1 cup 
• 500g mushrooms, cleaned and sliced
• 1 medium potato, (¼ cup) diced 
• 3 sticks of lemongrass, (½ cup) chopped
• 1 tbsp coriander stems
• 2 cloves garlic, chopped 
• 2 tbsp ginger, roughly chopped 
• 400ml coconut milk
• 750ml vegetable stock 
• 1 tsp hot paprika
• 1 tbsp tamari sauce

For the Green Chilli Oil ( Makes a small jar)

• 175ml neutral oil 
• 2 banana shallots, sliced
• 5 cloves garlic, sliced
• 6-7 Thai green chillies, finely diced
• 4 kaffir lime leaves, finely chopped
• 2 tbsp coriander stalks, finely chipped
• 2 spring onion green, sliced
• 1 tbsp white sesame seeds
• flaky sea salt 

method

Making Mushroom Soup:

1. Prepare the garlic and ginger by mincing or grating them. Clean and slice a variety of mushrooms according to your preference. Dice one potato into small cubes. Slice the spring onion keeping the greens and whites separately. 
2. Heat a pot over medium heat, adding olive oil or vegan butter. Sauté the minced leeks and white parts of green onions until fragrant.
3. Add the sliced mushrooms into the pan and increase the heat. Sauté for around 10 minutes until the mushrooms release their liquid and start to caramelise.
4. Infuse the soup with the flavours of lemongrass, ginger, garlic & coriander stems. 
5. Enhance the flavour by adding a dash of tamari sauce and hot paprika. 
6. Pour in homemade or store-bought vegetable stock, enough to cover the mushrooms and potato. Simmer for 15-20 minutes until the vegetables are tender.
7. Pour your mixture into a blender. Blend until totally smooth, then pour back into your pan on the stove. Loosen with water if it needs. Season the soup with finely ground sea salt and freshly cracked black pepper. For an extra kick, consider adding a touch of spicy paprika or chili flakes.
8. Garnish with green chilli oil.  Enjoy the soup hot, paired with crusty bread or as desired.

Making Green Chilli Oil :

1. Heat the oil, shallots, and garlic in a large pan over medium heat until bubbling. Gently cook for 15-20 minutes until the shallots and garlic turn golden brown. Using a slotted spatula, remove the shallots and garlic from the oil and place them in a sieve. Sprinkle a generous pinch of flaky sea salt, toss through, and set aside.
2. In a large heatproof mixing bowl, combine the green chilies, coriander stalks/roots, scallion/spring onion greens, sesame seeds, and kaffir lime leaves (if using). Heat the shallot-garlic oil until smoking, then pour it immediately over the chili mix. Wait for the sizzling to settle, give it a mix, and allow the oil to cool. Add the crispy shallots and garlic, stir, and transfer to a jar for storage. Keep it in the fridge and use it whenever you desire an explosion of flavors for breakfast, lunch, or dinner!

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