Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mushroom coconut soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Mushroom Coconut Soup is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Mushroom Coconut Soup is something that I have loved my whole life.
This coconut cream of mushroom soup is the perfect soup to enjoy for the holidays in a classic green bean casserole, or any recipe that calls for cream of mushroom soup. Never buy the canned stuff again with this light and delicious soup recipe loaded with fresh mushrooms, herbs, and coconut milk. Other Healthy Light Soup Recipes We Love! This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mushroom coconut soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom Coconut Soup:
- Get 100 gms Mushroom
- Prepare 1 tablespoon olive oil
- Make ready 1 chopped onion
- Prepare 7-8 Garlic chopped
- Prepare Half bowl beans
- Prepare 2 Tsp Chopped carrot
- Prepare 1 cup Coconut milk
- Take Half teaspoon fresh cream
- Make ready 1/2 tsp. black pepper powder
- Make ready As per taste Salt
- Prepare Pinch sugar (optional)
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. Pour in the vegetable broth and the coconut milk. To make this soup gluten free, make sure you use a GF stock powder, and replace the soy sauce with tamari sauce.
Steps to make Mushroom Coconut Soup:
- Take a pan and add olive oil once oil hot add chopped garlic, chopped onions and saute it
- Add chopped veggies and saute for 2 minutes then add sliced mushroom and let it cook for 5-7 minutes
- Add salt and black pepper powder.
- Now add coconut milk and fresh cream and cook till it becomes little thick then add pinch sugar.
- Once it ready serve and garnish with raw mushroom.
Pour in the vegetable broth and the coconut milk. To make this soup gluten free, make sure you use a GF stock powder, and replace the soy sauce with tamari sauce. The coconut flavour is mild and just adds a little sweetness. But if you are keen to make the soup without coconut milk, then you could use a vegan cream as an alternative. Or use soy or oat milk and add a little flour when adding.
So that’s going to wrap it up for this special food mushroom coconut soup recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
