Indulge in the creamy, comforting taste of this coconut mushroom soup. It’s a dairy-free delight that combines the earthy flavor of mushrooms with the smooth richness of coconut milk. Perfect for a cozy dinner or a light yet satisfying meal.
- Total Cooking Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
Contents
Ingredients
- 500 g mushrooms (button, cremini, or a mix), sliced
- 1 can (400 ml) full-fat coconut milk
- 500 ml vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp coconut oil (or olive oil)
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp black pepper
- ½ tsp sea salt (adjust to taste)
- ½ tsp smoked paprika (optional, for extra depth)
- 1 tbsp coconut aminos or soy sauce (for umami)
- 1 tbsp arrowroot powder or cornstarch (optional, for thickening)
Instructions
- Sauté the Aromatics: Heat coconut oil in a large pot over medium heat. Add the chopped onion and cook until translucent (about 3 minutes). Stir in the garlic and cook for another 30 seconds.
- Cook the Mushrooms: Add the sliced mushrooms and cook until they release their moisture and start to brown (about 5-7 minutes). Stir occasionally.
- Build the Flavor: Sprinkle in thyme, black pepper, salt, and smoked paprika. Stir in the coconut aminos (or soy sauce) for extra umami.
- Add the Liquids: Pour in the vegetable broth and bring to a gentle simmer. Let it cook for about 10 minutes to deepen the flavors.
- Blend (Optional): For a smooth and creamy texture, use an immersion blender to partially or fully blend the soup. If you prefer a chunkier soup, skip this step.
- Add Coconut Milk & Thicken (If Needed): Stir in the coconut milk. If a thicker consistency is desired, dissolve arrowroot powder in a bit of water and stir it into the soup. Let it simmer for 2 more minutes.
- Serve & Garnish: Ladle the soup into bowls and top with extra sautéed mushrooms, a swirl of coconut milk, and fresh thyme.
Nutritional Information (per serving)
- Calories: 210
- Protein: 5 g
- Fats: 17 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Sugar: 3 g
Vitamins & Benefits
- Mushrooms: Rich in antioxidants and vitamin D, great for immune support.
- Coconut Milk: Provides healthy fats that promote satiety and brain function.
- Garlic & Onion: Contain anti-inflammatory properties and support heart health.
Mushrooms are one of the few plant-based sources of vitamin D, making them an excellent choice for those on a dairy-free diet!
Storage Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
FAQ
Can I use light coconut milk?
Yes, but the soup will be less creamy. Full-fat coconut milk gives the best texture.
What can I use instead of coconut milk?
You can try cashew cream or almond milk, but coconut milk provides the best flavor.
Can I add other vegetables?
Absolutely! Spinach, kale, or carrots would make great additions.
