Vegan Creamy Mushroom Soup
Ingredients
- 1/2 tablespoons olive oil or vegan butter
- 16 ounces/454g/5 1/2 cups mushrooms, sliced (including mushroom stems)
- 8 cloves garlic, minced
- 1/2 large onion (about 3/4 cup), finely diced
- 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
- 3 cups high quality vegetable broth
- 1 1/2 cups coconut milk
- 4 sprigs thyme, stems removed
Preparation
In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
Scoop out two cups of soup with some mushrooms and pour into your blender. Ensure it cools down a bit first if using a glass blender. Blend until fully blended, then pour back into the soup pot and blend one more time.
Serve the soup and top with your favourite toppings.
