Purpose-driven Chef & Food Journalist

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!

Why I Use...

Ingredients

 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

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.

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