Vegan Mushroom and Potato Borscht with Rosemary and Thyme

Vegan Mushroom and Potato Borscht with Rosemary and Thyme is a hearty and flavorful soup that is perfect for a cold winter day. This dish is a vegan twist on the classic Russian soup, made with earthy mushrooms, tender potatoes, and fragrant herbs like rosemary and thyme.

To make this delicious soup, you will need the following ingredients per serving:

- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1/2 cup sliced mushrooms
- 1/2 cup diced potatoes
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 cups vegetable broth
- 1/2 cup canned diced tomatoes
- Salt and pepper, to taste
- Fresh parsley, for garnish

To start, heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the mushrooms and potatoes and cook for another 5 minutes, stirring occasionally.
Next, add the dried rosemary and thyme and stir to combine. Pour in the vegetable broth and canned diced tomatoes and bring the soup to a simmer. Cover the pot and let the soup cook for 20-25 minutes, or until the potatoes are tender.
Once the soup is done cooking, season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley.
This Vegan Mushroom and Potato Borscht with Rosemary and Thyme is a comforting and satisfying dish that is perfect for a cozy night in. The soup has a rich and savory flavor, with the earthy mushrooms and fragrant herbs adding depth and complexity to the dish. The potatoes add a hearty texture to the soup, making it a filling and satisfying meal.
Type: Vegan Soup
Main Ingredients: Mushrooms, Potatoes, Rosemary