Creamy Coconut Mushroom Soup – A Luxurious Dairy-Free Treat

Dairy-Free

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

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

  1. 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.
  2. Cook the Mushrooms: Add the sliced mushrooms and cook until they release their moisture and start to brown (about 5-7 minutes). Stir occasionally.
  3. Build the Flavor: Sprinkle in thyme, black pepper, salt, and smoked paprika. Stir in the coconut aminos (or soy sauce) for extra umami.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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