This humble soup is simple to make but tastes incredible! Belgian endives, cream, and potatoes form the smooth purée that is then topped with buttery mushrooms. Elegant and delicious!

Belgian Endive Soup [Vegan]




Cooking Time




For the Garnish:

  • 2 tablespoons vegan butter
  • 2 cups mushrooms, sliced
  • 1/2 teaspoon brown sugar
  • Salt and pepper, to taste

For the Soup:

  • 2 tablespoons vegan butter
  • 2 sweet white onions, diced
  • 6-8 heads of endive
  • 2 potatoes
  • 2 cups vegetable broth or water
  • 1 cup soy cream
  • Salt and pepper, to taste
  • A pinch of nutmeg
  • 2 stalks fresh tarragon, diced finely (optional)


  1. Preheat large pan to medium heat. Add vegan butter. Add half the mushrooms and sautée on medium-low heat until they start to wilt, 5 minus. Add remaining mushrooms. Sautée an additional 7-10 mins, until mushrooms haze browned around the edges. Add brown sugar, and let cool an additional 3 minutes to achieve perfect caramelization. Salt and pepper as desired. Set aside.
  2. Melt butter in a large pot over medium heat. Add onions. Stirring from time to time, cook five minutes until onion turns golden.
  3. Cut endives in half lengthwise. Thinly slice crosswise. Peel potatoes, and dice into 1/2-inch pieces. Add endives and potatoes to pot, and let cook until vegetables begin to soften, 10 minutes.
  4. Add stock and bring to a simmer. Cook, simmering, until vegetables have fully softened, about 40 minutes.
  5. Process in blender until smooth. Add cream, nutmeg, salt, and pepper to taste.
  6. Ladle soup into bowls, and top with a scoop of sautéed mushrooms and a sprinkling of chopped tarragon.

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