Description
A delightfully smooth and savory vegan mushroom soup made creamy with coconut milk, perfect for cozy evenings.
Ingredients
Scale
- 1 lb fresh mushrooms (sliced)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt (to taste)
- Pepper (to taste)
Instructions
- In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are golden brown, approximately 5-7 minutes.
- Pour in the vegetable broth and coconut milk. Stir well, bringing the mixture to a gentle boil.
- Reduce the heat, allowing the soup to simmer for about 10 minutes.
- Using an immersion blender or a regular blender, puree the soup until it reaches a creamy consistency.
- Taste the soup and add salt and pepper as needed. Serve warm, garnished with fresh herbs or a swirl of coconut cream.
Notes
For extra creaminess, consider adding a tablespoon of nutritional yeast before blending. This soup can be made in advance and stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan, Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg