Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mushroom coconut soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Mushroom Coconut Soup is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Mushroom Coconut Soup is something that I have loved my whole life.
Top with fried mushrooms, coconut flakes, a drizzle of extra coconut milk and garnish with herbs, if using. 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!
To get started with this particular recipe, we must prepare a few ingredients. You can have mushroom coconut soup using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mushroom Coconut Soup:
- Prepare 100 gms Mushroom
- Take 1 tablespoon olive oil
- Prepare 1 chopped onion
- Prepare 7-8 Garlic chopped
- Prepare Half bowl beans
- Get 2 Tsp Chopped carrot
- Take 1 cup Coconut milk
- Make ready Half teaspoon fresh cream
- Prepare 1/2 tsp. black pepper powder
- Make ready As per taste Salt
- Make ready Pinch sugar (optional)
Simple Vegan Cream of Mushroom soup recipe with silky coconut cream and loads of real sliced up baby bella mushrooms in the creamiest, silkiest, most flavorful broth ever. Keyword Cream Of Mushroom Soup, plant based, vegan,, wfpb. 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.
Instructions 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.
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. In a large pot over medium heat, heat oil. Add broth, coconut milk, and fish sauce and bring.
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