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Cilantro Portabello Soup

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4


  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves
  • 2 portabello mushroom caps
  • 3 cups low sodium vegetable broth
  • 1 cup water
  • 2 cups cilantro
  • 1 tsp lime juice
  • 1/8 tsp cayenne pepper (or more to taste)
  • 2 pinches of chili powder
  • salt and pepper


  • Combine oil, onion and garlic in a large saucepan and heat over medium until onions are translucent. Add sprinkling of salt and pepper.
  • Add finely chopped portabello mushroom (make sure to scrape out the black underside of the mushroom). Continue to heat over medium until mushrooms are softened (approx 7-10min).
  • Add vegetable broth, bring to a low boil and then simmer for approx. 10min.
  • Add soup mixture to blender (we use the Blendtec) with cilantro and blend until smooth.
  • Stir in cayenne pepper and chilli powder to taste.