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!
Why I Use...
Ingredients
2tbspvegan butter
1yellow onionsliced
8cupsmushroomssliced
4cloves of garlicchopped
2tbspfresh thyme leaves plus some extra for garnish
1tspsmoked paprika
1tspsea salt
1tspfreshly ground black pepper
4cupsmushroom or vegetable stock
1cupcoconut milk
½cupplant-based cheesefor garnish
Note:
Make Ahead: Can be made 1 day ahead of time and kept in fridge. Bring up to a simmer before serving.
Instructions
1
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.
2
Add garlic and mushrooms and cook for another 5 minutes.
3
Add salt, pepper, smoked paprika and mustard before adding cream and stock. Bring up to a simmer.
4
Using blender (immersion blender or counter top blender) blend well.
5
Check seasoning levels and add more salt and pepper if needed.
6
Add soup back to pot and bring up to a boil for a few minutes.
7
Divide among 4 bowls, top with some plant-based cheese and fresh thyme leaves.