Coconut Milk Mushroom Soup
This Coconut Mushroom Soup recipe produces a thick, creamy soup that is ideal for a healthful lunch or light dinner. It's gluten-free, dairy-free, and vegan, as well as being delicious. Even better, it's absolutely packed of beneficial nutrients!
Ingredients
- 500 grams Button Mushrooms
- 2 cloves Garlic minced
- 2 small Red Onions finely chopped
- 3 cup Vegetable Stock
- 2 cup Coconut Milk
- 1 tbsp Fresh Thyme
- ⅛ tsp Black Pepper
- ⅛ tsp Rock Salt
- 1 tbsp Coconut Oil
Instructions
- Pan sauté the mushrooms on coconut oil for about 5 minutes, turning regularly, or until browned and tender; set aside.
- In a large pot, sauté red onion in a splash of water. Cook for a few minutes after adding the vegetable stock.
- In a blender, blend the onions and half of the mushroom until smooth; add the coconut milk, garlic, and thyme and mix until smooth and creamy.
- Return the soup to the pot and season with salt and pepper.
- To serve, top with the remaining mushroom and enjoy.