This easy vegan cream of mushroom soup is rich, savory, and packed with mushroom flavor, plus 14g protein per serving! Made with simple ingredients and ready in just 30 minutes. Perfect with crusty bread for dipping! With a side of whole grain bread – 18g Protein. (gluten-free, soy-free with easy nut-free option)
This recipe was originally posted March 6, 2013. It has been updated with modified recipe, pictures and video.
This cream of mushroom soup is a recipe that my friend Somer McCowan shared on my site over 10 years ago. Somer passed away from cancer months ago, and I’ve been thinking about her a lot, which got me thinking about this soup .
I tweaked Somer’s recipe a little bit, reducing the cashews, and changed a couple of the steps in the cooking method to make it simpler.
The original recipe called for adding all of the stock to the mushroom mixture and boiling it and then blending some of that soup, but it’s not as easy when you have to transfer boiling liquid into a blender. So instead, I’m blending part of the cooked onion and mushroom mixture with the cashews and adding that back into the pan, then adding the remaining stock.
This is just such a simple and delicious soup! You can change up the flavors to preference, deepen the flavors by adding some miso, add some fresh herbs for additional flavor, and some pepper flakes for a little bit of heat, if you like. If you don’t have wine, you can use balsamic vinegar instead.
Somer was just an amazing person, and her recipes were always incredible. When I was dealing with health issues, she pitched in with this recipe to help keep my blog going. She was just an absolute superwoman. She wrote for Forks Over Knives, co-hosted the Virtual Vegan Potluck, and was just the sweetest, most beautiful, compassionate person.
Somer’s cream of mushroom soup recipe is simple, yet it’s so creamy and flavorful with herbs and plenty of umami! She said, “I’d like to think if I was able to go to Richa’s house and bring her some lunch, that I’d bring her a big bowl of this soup. Feel better soon, girl.”
Why You’ll Love Cream of Mushroom Soup
delicious, creamy soup with amazing herb and mushroom flavor
easy to make in 30 minutes with simple ingredients
gluten-free and soy-free with nut-free and oil-free options
Making sabudana khichdi is easy, but can take some practice. But with my six tips to make non sticky Sabudana Khichdi, you’re going to be a pro in no time!
Sabudana Khichdi makes a weekly appearance on our breakfast table and we make it almost everyday during Navratri. We love the flavor and texture that aloo, sabudana, and peanut add to the dish, and how it all feels complete and a whole lot flavorful with the final drizzle of lemon juice.
But a lot of people who complain of their sabudana khichdi turning out slimy or clumpy. And while this may be a common problem, it is actually quite easy to fix. In this article, along with the recipe, I am sharing 7 fool-proof ways to make the most perfect sabudana khichdi ever. No more clumpy, slimy, unevenly flavored sabudana ever!
Sabudana Khichdi is really like a pilaf or pulao made with sago pearls. Its simplicity is what sets it apart. But if not made right, it can turn into quite a disaster with sticky, clumpy sabudana thats overcooked. We are looking for a dish where each sago pearl is separate, perfectly cooked and has just turned translucent.
Sabudana Khichdi Ingredients Overview
Sabudana: Also known as sago pearls. It is the hero ingredient. These come in three different sizes, but I think the medium ones work best for this recipe
Ghee: For flavor and richness. I love using my homemade ghee for the best results.
Spices: Cumin seeds or jeera, and curry leaves. It uses minimal spices because people traditionally eat it on fasting days
Potatoes: For texture and flavor
Peanuts: Adds some good fats, texture, and a lovely nutty flavor to each bite
Seasoning: Salt and sugar are added to season the dish
Lime juice and chopped coriander: Used as garnish for a hit of freshness. These are the perfect finishing touches
7 Fool-Proof Tips for Perfect Sabudana Khichdi
Wash: The sabudana should be washed thoroughly to get rid of any excess starch under running water in a colander. Gently rub the pearls between your fingers for even better results.
Soak: Follow a 1:1 ratio of sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
Soak for at least 5 hours: I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, 5 hours minimum or overnight (approx 8 hours), if I have time, gives me best results. .
Use crushed peanuts: This keeps the khichdi stay dry while adding flavour, fats and protein
Make sabudana in ghee: The richness of ghee and the lovely flavor it adds are something else. However, you can make it vegan by using oil instead. But if you can, please make this in ghee for the best flavor!
Don’t over mix: Once you add soaked sabudana to the pan, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
Don’t overcookthe khichdi: Cook it for only a about 2-3 minutes on low flame until you can see the sabudana turn slightly translucent. If the sabudana overcooks, it’ll start sticking to each other
Serving Ideas
With yogurt: Serve sabudana khichdi hot with a bowl of chilled plain yoghurt or dahi on the side. It balances the heat from the green chillies and makes the meal more filling.
With a crunchy side: Pair it with roasted peanuts, potato chips or banana chips for a light, fasting-friendly crunch in every bite.
With a cup of chai: Sabudana khichdi makes a delicious breakfast or evening snack with a hot cup of masala chai.
Storage Tips
Refrigerator: Let the sabudana khichdi cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. It will keep well for up to 2 days.
Reheat: Sabudana tends to turn a little sticky as it cools. Sprinkle a teaspoon or two of water over the khichdi and reheat it in a covered pan over low heat, stirring gently until warmed through. You can also microwave it in short intervals, stirring in between.
Restoring the texture: If the khichdi looks dry after refrigeration, add a small splash of water while reheating. A squeeze of lemon juice and a little fresh coriander added just before serving can also freshen it up.
Freezing: I wouldn’t recommend freezing sabudana khichdi, as the tapioca pearls can become mushy or change texture once thawed.
Make-ahead tip: You can soak and drain the sabudana ahead of time and refrigerate it until you’re ready to cook. Keep it covered and use it within a day for the best results.
Sabudana Khichdi is a delicious meal by itself. Some people serve it with curd or yogurt but I prefer it as is. This khichdi is gluten free and can be made vegan by replacing the ghee with oil.
Sabudana Khichdi is a delicious, filling breakfast or meal option made with Sago pearls and a few basic spices. With barely 9 ingredients, this is a fast, easy recipe. It's very popular during Navratri as a fasting recipe.
3/4teaspoonSaltor sendha namak if making it for fasting
1/2teaspoonSugar
1teaspoonLime Juice
2tablespoonschopped Coriander
Instructions
Wash 1 cup sabudana well in running water to remove any extra starch and soak it in 1 cup water overnight or for 8 hours.
To check if the sabudana is sufficiently soaked, press a pearl between your fingers and it should smash easily. Drain the sabudana after soaking to get rid of any excess water and set aside. This is an optional step – I've never had to do this.
Heat ghee in a pan and add cumin seeds or jeera. Once they start spluttering, add chopped potatoes and 1/4 teaspoon salt. Saute the potatoes and cook on low flame for 3-4 minutes till tender.
Add curry leaves and green chillies and saute for another minute.
Add soaked sabudana, crushed peanuts, remaining salt and sugar and mix well. Cook for a few minutes – about 3-4 minutes on a low flame until the sabudana starts to turn translucent.
Turn off the flame, add lime juice and chopped coriander and give it another quick mix. Serve hot.
Video
Notes
Wash Sabudana well to get rid of any excess starch under running water in a colander
Soak it in a 1:1 ratio of Sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
Soak overnight for best results. I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, overnight gives me best results. Approximately 8 hours is good.
Use crushed peanuts which help reduce the stickiness of sabudana khichdi and also add flavours, fats and protein
Don’t overmix after adding the sabudana to the pan. Once you add soaked sabudana, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
Don’t overcook the khichdi. Cook it for only a few minutes on low flame after mixing the sabudana till they start to turn translucent. If the sabudana overcooks, it’ll start sticking to each other
A simple, flavourful Gujarati-style shaak made with tofu, everyday spices and a little khatta-mitha (sweet and sour) balance. Tofu is a wonderful plant-based ingredient because it takes on the flavours of the spices beautifully. This Read More ...
Smoky Moroccan harira soup with chickpeas, red lentils, and quinoa is a budget friendly, 1-pot meal! Bring crusty bread to dip. (21g protein, 21g fiber, 8 mg iron. Gluten-free, soy-free, nut-free. Oil-free option.)
This is such a hearty, delicious, and easy one-pot soup. Today, we’re converting pantry staples into a rich, deeply flavored, hearty, and satisfying harira. This Moroccan chickpea and lentil soup is budget-friendly, one-pot, meal prep-friendly, and packs 21 grams of protein and 21 grams of fiber per serving, and 8 mg Iron. It is cozy, and it tastes like it has been simmering all day, but it really only simmers for about 30 minutes!
Often, harira has either pasta or grains added in it. I am using quinoa in the soup along with the chickpeas and lentils. That makes the soup gluten-free. It is also nut-free and soy-free, if you use nut-free and/or soy-free non-dairy yogurt for the topping, or just skip the yogurt topping altogether. Harira is rich and hearty, even without it.
Serve this with a side of toasty bread, garlic bread, or pita bread, and topped with some creamy non-dairy yogurt and lemon juice. It’s also great over a baked potato or over roasted veggies.
This recipe is rich in folate, iron, potassium, and magnesium from the lentils. It also has vitamin C and lycopene from the tomato. It is very budget-friendly, about $6.50 to $7 for the whole pot!
Why You’ll Love Harira
1-pot soup packed with veggies, protein, fiber, and FLAVOR!
easy to make with simple, budget-friendly ingredients
flavors of cumin, smoked paprika, cinnamon, and black pepper paired with hearty chickpeas, lentils and quinoa
naturally gluten-free, soy-free, and nut-free with an oil-free option
This healthy lemon dill potato salad is a healthier version of the heavy duty mayo laden potato salad recipes. Its super light and refreshing and absolutely perfect to serve at a barbecuedinner.
While I love indulging in the classic mayo laden, creamy potato salads, this lighter and healthier version has my heart right now. It’s so easy and refreshing to put together. The combination of dill and lemon is classic and the potatoes really soak up the dressing, so that they aren’t bland or boring!
I love serving this with my chicken tikkas or mutton curries as a refreshing side to balance the out the meatiness with some carbs. But honestly, you could add it to sandwiches, wraps, or even serve along with a stir-fry for a side dish that’s going to be a memorable event.
Baby Potato: The hero ingredient of this salad soaks in all the dressing. The starch in the potatoes adds a creamy texture to the salad
Dill leaves: The sharpness from the dill leaves pairs perfectly with the lemony and pungent taste of the onions. It balances out the creaminess of the potato as well
Olive Oil: Extra virgin olive oil is light and has a neutral flavor which makes it the best base for the dressing of this potato salad
Lemon: We add both fresh lemon juice and lemon zest for that fresh lemon flavor, zing, and aroma
Seasoning: Salt and sugar season the dressing and help balance the tang and brightness of the lemon
Dijon Mustard: for emulsification and that extra tang
Black pepper: Freshly ground black pepper for a subtle kick of heat
Spring Onions and Garlic: These aromatics give a pungent and herby flavour to the salad
Best Potatoes For This Salad
If you have an option, the best potatoes for a potato salad are waxy potatoes like Yukon Gold or Red Potatoes. I picked up a pack of baby potatoes, because thats whats available in India and they are not very starchy. So they hold their shape and don’t disintegrate when tossed around in the dressing.
Frequently Asked Questions
Which are the best potatoes for this salad?
If you have an option, the best potatoes for a potato salad are waxy potatoes like Yukon Gold or Red Potatoes. I picked up a pack of baby potatoes, because thats whats available in India and they are not very starchy. So they hold their shape and don’t disintegrate when tossed around in the dressing.
Can I use regular potatoes instead of baby potatoes?
Yes, absolutely. Baby potatoes tend to be less waxy hence they work really well in this salad. But you can definitely use regular potatoes too. Just make sure to cook them slightly under so they don’t disintegrate into the salad.
How do I stop the potatoes from becoming mushy?
Make sure to cook the potatoes only until they are fork tender. Which means you should easily be able to insert a knife or fork into the potato without it falling apart completely. This is essential to making sure that the potatoes stay firm and don’t become mushy.
Can I use dried dill instead of fresh?
Yes, you can use dried dill instead of fresh dill, although fresh dill gives the salad a brighter, more delicate flavour. Since dried herbs are more concentrated, use about 1 tablespoon dried dill in place of the ¼ cup fresh dill called for in the recipe.
How to Make Lemon Dill Potato Salad
1. Add all the dressing ingredients for the dressing in a bowl and whisk till combined.
2. Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water from the potatoes and place the potatoes in a large bowl.
3. Add the prepared dressing to the potatoes while warm and mix to combine.
4. Add dill and spring onions to the bowl with the potatoes toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.
Richa’s Top Tips
Season the water well while boiling potatoes. This ensures the potatoes don’t end up feeling bland in the salad.
Dress the salad while it’s still warm. This helps them soak the dressing up, which means you have MORE FLAVOUR in each bite.
Make this salad the day before. This salad is sooo good when its made a day early because that really helps develop the flavours and mellows the salad down from being extra lemony. I like to warm it up in the microwave (warm, not reheat), so that the dressing isn’t waxy and melts down before serving.
Cook the potatoes until they’re fork tender. Overcooking the potatoes will prevent them from holding shape and give you a soggy and messy salad.
Storage Tips
Fridge: This salad is super make-ahead friendly. You can either make it in advance or store leftovers in the fridge for up to 3 days. The flavors deepen as it sits, so making it ahead will actually mean a more flavorful salad.
Reheat: Gently warm (not reheat) this healthy potato salad in the microwave and sprinkle a bit of fresh dill and spring onion greens before serving for a boost of fresh flavors.
Freeze: I would not recommend freezing this salad as the potatoes become waxy and lose their texture after thawing.
Serving Ideas
This lemon dill potato salad is light, fresh and tangy, so it works especially well alongside grilled, roasted or air-fried mains. Serve it with air fryer chicken tikka, soy chicken wings or chicken seekh kebabs for an easy dinner or party spread.
It also makes a great side for sandwiches, burgers and wraps when you want something a little fresher than fries.
And if you’re putting together a bigger spread, this salad fits right in with grilled meats, barbecue dishes and other summer-style sides. I especially love serving it slightly chilled but not straight-from-the-fridge cold, so you can really taste all that lemon, dill and mustard.
Customisation Ideas
Add some crunch: Finely chopped celery, cucumber, radishes or red onions would add a lovely fresh crunch to the soft potatoes.
Make it creamy: A couple tablespoons of greek yogurt or mayonnaise in the dressing gives this lemon dill potato salad a lovely rich and creamy texture.
Add more herbs: Throw in some parsley, coriander, or fresh chives instead of or along with dill for even more herby flavour.
Make it spicy: Add some red chilli flakes, freshly chopped green chilli, or a pinch of cayenne to the dressing.
Add some protein: Toss in boiled eggs, chickpeas or shredded chicken to turn this into a more filling meal.
Add some cheese: Crumbled feta would work particularly well with the lemon, dill and mustard dressing
Use different potatoes: Baby potatoes work beautifully here, but you can also use regular potatoes cut into bite-sized pieces. Just make sure you don’t overcook them or they’ll become mushy when tossed with the dressing.
This healthy lemon dill potato salad is sooo good, you’ll probably never go back to using mayonnaise again. It’s light, herby, and so refreshing. I love making this as a carb source along with our meat-heavy dinners, but you can honestly have it whenever and however you like. It tastes amazing either ways.
If you make this healthy lemon and dill potato salad, don’t forget to DM the pictures @my_foodstory. Happy cooking!
This Healthy Lemon Dill Potato Salad is dressed in a zesty vinaigrette so fresh that you’ll never miss the traditional mayo based potato salad! It’s best served warm so that the potatoes soak up all that good dressing and goes best with sides like wings, ribs and all the barbecue foods.
Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl.
While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
Add dill and spring onions to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.
Video
Notes
Peeled vs. unpeeled Potatoes: This depends on how you like your potato salad but both ways work. I prefer to leave them unpeeled.
Lemon vs Lime Juice: If you are using lime juice instead of lemon juice in the vinaigrette, reduce the amount by half. Lime juice is more tart than lemon juice.
Using larger potatoes: If you are using larger potatoes, dice them in quarters or six pieces depending on the size of the potato you are using.
Other Ingredients: I love adding chopped celery and boiled egg to this potato salad too.
Marry me white bean soup is a creamy, smoky soup with rich, Italian flavors. That tofu cashew hemp cream packs nutrition! (gluten-free with easy soy-free and nut-free options. 23g Protein, 13g fiber 7mg iron. 1-pot, 30 minutes. Freezer friendly and budget friendly!)
What if I told you that you could make an amazing, creamy, 1-pot soup that is also comforting and nutrient-dense? It is hearty, budget-friendly, easy, and packed with protein, fiber, and iron. It is also packed with amazing flavor and is ready within 30 minutes. It is also weeknight-friendly and uses mostly pantry staples. The whole pot only costs about $5 to $6 to make.
Marry me white bean soup is creamy, hearty, and nutrient-dense. There’s 23 grams protein, 13 grams fiber, 7 mg iron, and even more nutrients in a bowl of this marry me soup! There’s protein from the white beans, cashews, hemp seeds, tofu, and nutritional yeast, and fiber from the vegetables, greens, and white beans.
To make it more hearty, you can add red lentils to the soup while simmering in the stock. The lentils add even more protein and fiber! Or, you can double up on the white beans.
The sun-dried tomato, smoked paprika, creamy texture, and garlicky flavors work really well with some pasta as well. You can also serve it with cheese toast or toasted sourdough, garlic bread, pita.
Why You’ll Love Marry Me White Bean Soup
The flavor! We build the flavor by
1. Toasting garlic and pepper flakes to infuse the oil
2. Toasting the tomato paste and sun dried tomatoes to deepen the umami
3. Using a combination of tofu hemp seeds and cashews for cream so that the cream has volume and hearty creamy flavor!
30-minute 1-pot meal, easy weeknight dinner using mostly pantry ingredients
creamy, smoky, hearty soup with tons of Protein and Fiber in every bite
Meal prep, freezer friendly.
naturally gluten-free with easy soy-free and nut-free options
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