Vegan Mushroom Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Blender or immersion blender
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 500 gram mushrooms sliced
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- 1 liter vegetable broth
- 200 milliliter coconut milk
- Salt to taste
- Pepper to taste
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add sliced mushrooms and cook until they are softened, about 5-7 minutes.
- Stir in thyme and rosemary.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Stir in coconut milk and season with salt and pepper to taste.
- Use a blender or immersion blender to purée the soup until smooth.
- Let the soup rest for 5 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
For the best flavor, use a variety of mushrooms, such as cremini and shiitake, to add depth to the soup. Adjust the consistency by adding more broth if you prefer a thinner soup. Be sure to taste and adjust the seasoning after blending, as flavors can mellow during cooking.
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