Roasted Mushroom Soup with Thyme and Black Garlic


This is the perfect soup recipe for this time of year. It’s rich and comforting which is desired during this atrocious weather. It’s also healthy for everyone who’s trying to stay on track for at least two weeks of detox and healthy eating resolutions and whatnot–it’s vegan. It’s also got a bit of wine in it. Another win. This recipe makes about four bowls. Double if you want a batch for the week.



What you’ll need: 

  • One package of chestnut mushrooms, peeled and cut in half
  • Two large portobello mushrooms, peeled and roughly chopped into large chunks
  • Some mixed onions (quartered red onion, some whole small shallots etc.)
  • Some sprigs of thyme, roughly torn up
  • A few healthy handfuls of raw kale
  • A few celery stalks, chopped
  • A few cloves of black garlic or regular raw garlic
  • Olive oil
  • At least 1/3 cup of cold white wine
  • Salt, pepper
  • 1 stock cube (veg if you’re making a vegan version, chicken or beef if you’re pro-faux meet flavourings)

What to do:

Preheat the oven and on a lined roasting tray, drizzle some olive oil and add the mushrooms, onions and thyme. Drizzle with more olive oil, season with salt and pepper. Note: If you can’t get your hands on black garlic and are just using regular garlic, add the cloves on to the roasting tray now as well.

Allow the mushrooms to roast for about 20 minutes, stirring once or twice and roasting a bit longer if needed.  You want the onions to be soft and cooked down and a bit blackened, but you don’t want the mushrooms to shrink too much.

Just before you’re ready to get the mushrooms out of the oven, warm some olive oil  in a saucepan over medium-high and add the celery, seasoning with salt and pepper and sautéing until soft and a bit caramelised. Take the tray of mushrooms, onions and thyme out of the oven, remove the thyme twigs allowing the leaves to crumble onto the veggies and pour everything into the saucepan.  Add the kale, the black garlic and stir.

Pour the wine over the vegetables and stir for a few seconds until the wine is absorbed, then cover everything with hot water (add enough water to cover all the vegetables; add more water if you want a thinner soup.)Throw in the stock cube, bring to a boil and then cover and let simmer on a lower heat for about 10 minutes.

Using an immersion blender, blend to the smoothness of your choice.

Season with sea salt and cracked black pepper, top with some chopped fresh herbs, toasted pine nuts, parm or some giant croutons.


This entry was posted in Soups, Veg, Vegan. Bookmark the permalink.

2 Responses to Roasted Mushroom Soup with Thyme and Black Garlic

  1. Garden says:

    We had this tonight, it was almost buttery to taste, delicious! Thanks so much!



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