Creamy mushroom soup

Creamy mushroom soup 150x150 - Creamy mushroom soup vegan

5 from 2 reviews

vegan, gluten free, paleo, dairy free




  1. Melt the coconut oil over medium heat in a saucepan and sautee the garlic and onions until transparent.
  2. Incorporate the mushrooms with the garlic and onions, stir gently and cook the mushrooms for 1-2 minutes. The mushrooms will begin to shrink as they start to cook during the given time.
  3. Season with thyme, black pepper and pink salt to taste.
  4. Pour in the vegetable stock and stir the entire contents, then finally pour in the coconut milk.
  5. Bring the soup mixture to the boil then reduce and simmer for 5 minutes.
  6. Puree the soup (in batches if necessary) in a blender until smooth.
  7. Return the ready made soup to the pot if additional warmth is required.
  8. Serve accordingly with optional gluten free bread or alone.