Pot Roast Mushroom Soup

Pot Roast Mushroom Soup is a hearty and nourishing dish perfect for a whole foods diet. This recipe combines tender chunks of pot roast with a variety of fresh vegetables, including savory mushrooms, crispy carrots, and shredded savoy cabbage.

Simmered in a blend of vegetable broth and coconut milk, this soup delivers a rich and comforting flavor. Ideal for busy days, it offers a satisfying, nutrient-packed meal with the added benefit of being free from sugar, white flour, and preservatives.

Pot Roast Mushroom Soup

Ingredients:

1 pound pot roast, cut into cubes

1 large onion, chopped

3 cups mushrooms, sliced (such as cremini or button)

2 cups savoy cabbage, shredded

1 cup matchstick carrots

2 stalks celery, chopped

1/4 cup fresh parsley, chopped

1 teaspoon Himalayan salt (adjust to taste)

1 bay leaf

1 can (14 oz) coconut milk

4 cups vegetable broth (or homemade broth)

2 cups water

Optional: Homemade ranch dressing for topping (made with whole ingredients)

Instructions:

Sear the Meat:

In a large pot or Dutch oven, heat a small amount of oil over medium-high heat. Add the cubed pot roast and sear on all sides until browned. Remove the meat from the pot and set aside.

Cook the Vegetables:

In the same pot, add the chopped onion and cook until translucent. Add the sliced mushrooms, chopped celery, and matchstick carrots. Sauté until the vegetables begin to soften.

Simmer the Soup:

Return the seared pot roast to the pot. Add the shredded savoy cabbage, fresh parsley, Himalayan salt, and bay leaf. Pour in the vegetable broth and water. Stir well to combine.

Add Coconut Milk:

Pour in the coconut milk and stir to incorporate. Bring the mixture to a simmer.

Cook:

Reduce the heat to low, cover, and let the soup simmer for about 1-1.5 hours, or until the pot roast is tender and the flavors have melded together. Stir occasionally.

Adjust Seasoning:

Taste the soup and adjust seasoning if necessary. Remove the bay leaf before serving.

Serve:

Ladle the soup into bowls and top with a drizzle of homemade ranch dressing, if desired. Enjoy hot.

Notes:

Vegetable Choices: You can customize the vegetables based on what you have available. The recipe calls for savoy cabbage, mushrooms, carrots, and celery, but other vegetables like green beans or bell peppers can also be added.

Pot Roast Preparation: If using leftover pot roast, shred it into bite-sized pieces before adding it to the soup. For a fresh roast, ensure it’s cooked thoroughly and cut into chunks.

Vegetable Broth: The soup is simmered in vegetable broth combined with water, which creates a flavorful base. If you prefer a richer broth, you can use all vegetable broth instead of mixing it with water.

Seasoning: Himalayan salt and bay leaf add depth of flavor. Adjust the seasoning to taste, and consider adding herbs like thyme or rosemary for extra flavor.

Coconut Milk: Coconut milk adds a creamy texture and subtle sweetness. If you prefer a lighter soup, you can use a lower-fat coconut milk or substitute with almond milk.

Homemade Ranch: For a whole foods approach, make homemade ranch dressing or omit it if you prefer. You can use a simple mix of herbs and spices as a garnish.

Cooking Time: Simmer the soup until the vegetables are tender and the flavors have melded together. This usually takes about 30-45 minutes, depending on the size of your vegetable pieces.

Storage: This soup keeps well in the refrigerator for up to 3-4 days. It also freezes well; store it in an airtight container for up to 3 months. Reheat thoroughly before serving.

Serving Suggestions: Serve the soup with a side of whole-grain bread or a simple salad for a complete meal.

Customizations: Feel free to adjust the ingredients based on personal preferences or dietary needs. Adding more herbs or spices can further enhance the soup’s flavor.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for this soup?

Yes, you can substitute beef stew meat, chicken, or pork for the pot roast.

Adjust the cooking time based on the type of meat you use to ensure it’s tender.

Can I make this soup in a slow cooker?

Yes, you can prepare this soup in a slow cooker.

Brown the meat and sauté the vegetables first, then add everything to the slow cooker with the broth.

Cook on low for 6-8 hours or high for 4-5 hours.

Is this recipe suitable for a gluten-free diet?

Yes, the recipe is gluten-free as long as you use a gluten-free vegetable broth and ensure all other ingredients, like the ranch dressing, are gluten-free.

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables. Just add them directly to the soup without thawing.

They may cook faster, so adjust the cooking time as needed.

Can I omit the coconut milk?

Yes, you can omit the coconut milk if you prefer.

You can replace it with additional vegetable broth or a dairy-free cream alternative for a similar creamy texture.

How can I make this soup spicier?

Add crushed red pepper flakes, hot sauce, or diced jalapeños to increase the heat.

Adjust to taste and be sure to stir well to distribute the spice evenly.

Can I prepare this soup in advance?

Yes, this soup can be made in advance.

Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat thoroughly before serving.

What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or a sandwich.

For a complete meal, consider adding a fresh green salad or roasted vegetables.

How can I thicken the soup?

To thicken the soup, you can blend a portion of it with an immersion blender or add a cornstarch slurry (mix cornstarch with water) to the simmering soup.

Let it cook for a few additional minutes until thickened.

Can I add other vegetables to this soup?

Absolutely! You can add other vegetables like potatoes, parsnips, or bell peppers to the soup.

Just chop them into small pieces and add them along with the other ingredients to ensure they cook through.