🥣 CREAMY MUSHROOM COCONUT SOUP 🥣
A rich, comforting soup made with hearty mushrooms, aromatic garlic and onions, and creamy coconut milk. Perfect with crusty bread on a cool day.
INGREDIENTS:
* 1 kg mushrooms
* 1 large onion, thickly sliced
* 12 garlic cloves
* Oil, for sautéing
* 1 small sprig fresh thyme
* 1 tin (400 ml) coconut milk
* 1 litre vegetable stock
* 1 tsp salt (or to taste)
* Ground black pepper, to taste
INSTRUCTIONS:
1. Sauté the Aromatics
Heat oil in a large pot over medium heat. Sauté onion first until soft and caramelised, then add garlic and cook until fragrant
2. Remove and Set Aside
Transfer the sautéed onion and garlic to a bowl and set aside.
3. Sear the Mushrooms (The Secret!)
Increase the heat and add a bit more oil to the pan. Add the mushrooms in batches if necessary. The secret is to brown them immediately on a hot pan.
Don’t let them steam or release too much moisture. You want them deeply seared with a toasty brown color for the best flavor. Stir only occasionally to allow them to caramelize properly.
4. Set Aside a Handful (Optional)
Once browned, remove the mushrooms from the heat. Set aside a handful if you’d like to add them whole into the soup for texture later.
5. Blend the Soup Base Allow the sautéed mixture to cool slightly. In a blender, combine the mushrooms (reserving the handful if desired), onion, garlic, salt, vegetable stock, and coconut milk. Blend until smooth and creamy.
6. Simmer the Soup Pour the blended mixture back into the pot. Add the sprig of thyme and bring to a gentle simmer. Cook for about 15 minutes, stirring occasionally.
7. Final Touches Remove the thyme sprig. If you’ve reserved mushrooms, stir them back into the soup now. Adjust the consistency with more stock, almond milk, or coconut milk if needed.
8. Serve Ladle into bowls, top with cracked black pepper, and serve with crusty bread.
Tips:
* For a richer flavor, sauté the mushrooms in batches to avoid overcrowding.
* This soup stores well in the fridge for up to 3 days.
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