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Plant-Based Mushroom Soup

Plant-Based Mushroom Soup

I love mushrooms. LOVE!

All kinds of mushrooms, but especially those I can pick myself from woods. In Estonia, we have a lot of forests, and unless the area is marked as private property, we are allowed to forage for whatever you like, as long as you act responsibly and do not leave any rubbish behind. I know that this is not the case all over the world, so I consider myself extremely lucky.

For this year, the season of fresh mushrooms is, unfortunately, over, but simple button mushrooms work just perfectly for this recipe. 

This delicious soup takes very little time to prepare and does not contain any fancy ingredients, so it is a perfect dinner for busy evenings. I kept in very simple and entirely plant-based, but if you like, then you can also add some cream cheese or heavy cream to the soup.

For serving, I always slice up some extra mushrooms and fry them until crispy, and I also love crispy barley instead of croutons but feel free to choose whatever toppings you like. 

Plant-Based Mushroom Soup

Serves: 2

Cooking time: 20 minutes


1 small onion

1 stalk of celery

1 tbsp oil

15 oz button mushrooms

2 tbsp soy sauce

2 cups vegetable stock

Salt and pepper

To serve: crispy barley, croutons, fried mushrooms or toasted sunflower seeds


 Chop up the onion and celery and sweat them off for 5 minutes on low heat.

Until the veggies soften, cut the mushrooms to quarters, then increase the heat and add the mushrooms to the pot. Sautee, occasionally stirring for 5 more minutes.

Season strongly with pepper, add soy sauce and stock, let it come to a boil, then lower the heat and simmer for 5 minutes.

Take the soup off the heat and blend it until smooth with a stick blender. Careful, it is hot!

Taste and adjust the seasoning if necessary.

Serve with whatever crispy toppings you like.

By Kadri Raig

Kadri is a food blogger and yoga teacher from Estonia. She loves healthy food and cooking and for her, these two are often the same thing. Cooking meals from scratch, you know exactly what goes in it and even without holding back with sugar or fat we end up using a lot less compared to ready-made frozen stuff from the supermarket.

She does love to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here:

Practice this rejuvenating FREE 25-minute yoga class, suitable for all levels, before or after eating this delicious soup!

Head Up, Heart Strong with Christen Bakken

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