Mushroom-Coconut Cream Soup

DifficultyBeginner

Yields4 Servings

DifficultyBeginner

For this recipe, the coconut cream adds a complimentary richness and the unorthodox addition of grainy mustard offsets it with just the right amount of acidity. In the end, it’s a wonderfully rounded soup, perfect for curling up with on a cool night.

Serves 4

This recipe can be made a day ahead of time. In fact, it tastes even better the next day!

2 tbsp vegan butter

1 yellow onionsliced

8 cups mushroomssliced

4 cloves of garlicchopped

2 tbsp fresh thyme leaves plus some extra for garnish

1 tsp smoked paprika

1 tsp sea salt

1 tsp freshly ground black pepper

4 cups mushroom or vegetable stock

1 cup coconut milk

½ cup plant-based cheesefor garnish

In a large pot on medium-high heat, melt butter until it’s bubbling hot before adding onions. Sweat onions for 5 minutes, stirring occasionally.

Add garlic and mushrooms and cook for another 5 minutes.

Add salt, pepper, smoked paprika and mustard before adding cream and stock. Bring up to a simmer.

Using blender (immersion blender or counter top blender) blend well.

Check seasoning levels and add more salt and pepper if needed.

Add soup back to pot and bring up to a boil for a few minutes.

Divide among 4 bowls, top with some plant-based cheese and fresh thyme leaves.