Creamy Mushroom Soup, healthy, vegan, gluten-free and absolutely delicious!
Preparation time 15 min
Cooking time 25 min
This recipe keeps for 5 days
Ingredients (2 servings)
- 1/2 tbsp Olive oil
- 1 large Red onion (finely chopped)
- 250 g Mushrooms, raw (sliced or chopped)
- 250 g Porcini mushrooms (sliced or chopped)
- 4 clove Garlic, raw (minced)
- 2 cup Water
- 1/2 cup Coconut milk, canned (full fat)
- 1 tsp, ground Thyme, dried
- 1 tsp Salt
- 1/2 tsp, ground Black pepper
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Instructions
- Heat a medium-large deep pot over medium-high heat. Once hot, add the cooking oil.
- Then add the chopped onion and salt and cook for 3 minutes.
- Next add the garlic and mushrooms, stir together and sauté until the mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
- Pour the water and coconut milk into the pot and add thyme and black pepper. Stir and bring to a boil, then simmer for 15 minutes.
- Scoop out half of the soup and pour it into the blender. Blend until smooth, then pour it back into the pot and stir to combine.
- Top with your favorite herbs.
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How to store
Leftovers store well refrigerated for up to 5 days.
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Nutrition
One serving contains 239 calories, 9 grams of protein, 16 grams of fat, and 66 grams of carbohydrates.
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