Go Back
+ servings
Print
creamy mushroom soup

Creamy mushroom soup

Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Calories 368 kcal
Author Niki Webster

Ingredients

  • 1 onion, peeled, roughly chopped
  • 2 tbsp olive oil
  • 600 g mixed fresh wild mushrooms, chopped
  • 3 garlic cloves, peeled, sliced
  • a large pinch of salt
  • 250 ml coconut milk
  • 250 ml gluten-free vegetable stock
  • 2 tbsp thyme, leaves picked
  • sea salt and freshly ground black pepper
  • juice of 1/2 a lemon

Toppings

  • a drizzle of truffle oil
  • coconut yoghurt
  • slices of toasted gluten-free sourdough
  • thyme
  • toasted walnuts

Instructions

  1. In a large pan, fry the onion on a medium heat with the olive oil until soft and caramelising. Add the garlic and mushrooms and fry until the mushrooms have softened.

  2. Add a large pinch of salt. Scoop out 2-3 tbsp cooked mushrooms and set aside.

  3. Add the coconut milk and stock, then simmer for 10 minutes.

  4. Using a stick blender or food processor blitz until creamy.

  5. To serve, toast the bread, spoon the soup into bowls and drizzle with truffle oil and a swirl of coconut yoghurt.

  6. Top with the bread, reserved mushrooms, thyme and toasted walnuts.

Nutrition Facts
Creamy mushroom soup
Amount Per Serving
Calories 368 Calories from Fat 257
% Daily Value*
Fat 28.6g44%
Saturated Fat 15.2g95%
Sugar 7.7g9%
Protein 10.2g20%
* Percent Daily Values are based on a 2000 calorie diet.