Quick One-Pot Vegan Soup: Mushroom, Onion with Soup Mix 

Ever been torn between wanting a quick, tasty meal and not wanting to compromise on health? We’ve all been there!

That’s where I always turn to a cosy bowl of soup.

However, store-bought soups sometimes miss the mark, and spending hours cooking homemade soup isn’t always an option.

So, here’s my quick fix: a go-to vegan soup recipe that combines fresh ingredients with some dry soup mix.

It’s not just quick and varied (as you can use whatever veggies you have); it’s also healthy and hearty, perfect for warming up on a chilly day.

Before we jump into the recipe and spill the beans on its secrets, let’s take a quick look at what dry soup mix is about – if you have never heard of it. 

You’ll also uncover the surprising reasons why store-bought soups may not be as healthy as you thought.

What’s Inside a Dry Soup Mix

Ever spotted those supermarket soup kits promising a quick homemade soup?

They come loaded with pre-chopped veggies like carrots, potatoes, onions, and parsley—just add stock, cook, and blend.

But here’s the catch: those fresh ingredients have an expiration date. That’s where dry soup mixes step in.

With an extended shelf life at room temperature, they’re the superhero your pantry needs.

What’s in a bag of dry soup mix? Think dried pulses and beans—lentils, pearl barley, split peas, etc. 

Packed with proteins and fibres, these mixes form a good base for your soups, enhancing both thickness and nutrition. Toss in veggies, add stock, and you’ve got a hearty, nutritious soup to enjoy.

Here’s more good news: these mixes can work wonders in some stew recipes, too!

Why Homemade Soup is Better For You 

In our fast-paced lives, our meals often take a hit, especially when it comes to nutrition. 

The quick fix? Grabbing a tin of soup, popping it in the microwave, and convincing ourselves that it’s a shortcut to our daily vegetable quota – at least for the day.

However, let’s peel back the lid on store-bought soups:

• High sodium and sugar: Tin soups, often our go-to in a time crunch, can be surprisingly loaded with sodium and sugar, with a single bowl sometimes exceeding your entire day’s salt intake.
• Fresh-pot/chilled soups are not so fresh: They may have lower salt levels than their tin counterparts but still pack more sodium than homemade alternatives. Some even sneak in less-than-ideal ingredients like rapeseed oil and preservatives.
• Questionable ingredients: Many store-bought soups use corn flour to thicken the broth instead of deriving thickness from natural ingredients. Additionally, the processing involved often strips away valuable fibres.

So, the verdict is in – homemade soups grant you the power to choose your cooking oils, control the ingredients, and ultimately craft a much healthier option for you and your loved ones.

How to Enhance the Health of Store-Bought Soups

In the hustle and bustle of life, sometimes cooking soup from scratch can seem overwhelming. 

But no worries, there are simple ways to give your store-bought soup a healthy makeover.

• Load up on veggies: If time is tight, toss in some fresh or frozen veggies for a fibre boost. Cucumbers, spinach, celery, peas, and spring onions are quick additions that don’t require extensive cooking.
• Spice it up: Elevate both flavour and nutrition by adding cumin powder, turmeric powder, or even curry powder. These not only tantalize your taste buds but also bring in a dose of antioxidants.
• Hydrate and infuse: Dilute your soup a bit before heating, and then introduce fresh or dried herbs for an extra flavour punch.
• Mind the butter: Be cautious with butter, especially when pairing soup with bread, especially for those store-bought soups labelled ‘creamy’. They can be calorie-dense, so resist the urge to consume extra fats. 

Follow these simple tips, and transform your soup-and-bread combo into a healthier, flavourful meal.

Do You Need Special Tools to Make Soup

You might stumble upon articles suggesting that crafting the perfect soup requires fancy tools like high-speed blenders or soup makers.

However, in my experience, you only need a sturdy pot and a blender, preferably with a glass jar, to achieve your desired soup texture.

I prioritise the flavour of the soup, and I find that roasting the veggies before blending and adding spices brings that extra kick to the taste.

For those who prefer a soup texture perfectly tailored to their liking, a hand-held blender could be a handy addition to your kitchen tools.

These handheld blenders often offer more options for blending speed compared to traditional jar blenders.

​Remember, it’s the quality of ingredients that truly elevates your homemade soup, rather than relying on specialized gadgets.

Right Soup Texture: To Blend or Not to Blend

Achieving the perfect soup texture boils down to whether you prefer more fibre and crunchiness or a smoother blend.

Here are some ideas to help you find your ideal soup consistency:

• No Blend, more crunch: If you fancy more fibre or love the crunchiness of veggies, skip the blending step. This adds a delightful texture to your soup.
• Disguise veggies with blending: Wanna sneak in some veggies for the kids? Blend the soup to disguise those nutritious ingredients seamlessly.
• Blend and combine: For a dynamic texture, try blending half of the soup and reintroducing it to the unblended half. This creates a satisfying combination of smoothness and hearty chunks.

A crucial tip: exercise caution when adding stock during cooking. Resist the temptation to go overboard with stock at once.

It’s easier to adjust for thickness later by adding more, but removing excess liquid can be tricky, leaving your soup thinner than desired. Experiment to find the right balance for your taste!

Now, let’s dive into the heart of our one-pot vegan mushroom onion soup with a dry soup mix. Here are the simple ingredients you’ll need to create this satisfying yet healthy dish: