Mushroom Soup with Coconut Cream
A quick and creamy mushroom soup with a hint of coconut, topped with a swirl of coconut cream and a crispy crouton. Ready in about 20 minutes, this comforting bowl is perfect for a cozy lunch or light dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 250
- Protein
- 5g
Ingredients
- 2 tbsp olive oil
- 1 medium, chopped onion
- 500 g, sliced mushrooms
- 3 cups vegetable broth
- 1 cup coconut cream
- 1 slice, cubed bread
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook until soft and translucent, about 5 minutes.
- 2
Add 500g sliced mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
- 3
Pour in 3 cups vegetable broth and bring to a boil. Reduce heat and simmer for 5 minutes.
- 4
Using an immersion blender, puree the soup until smooth. Stir in 1 cup coconut cream and season with salt and pepper to taste.
- 5
Toast 1 slice of cubed bread in a dry skillet until golden and crisp, about 3 minutes. Serve soup topped with a swirl of extra coconut cream and the croutons.
Tools you’ll need
- Large pot
- Immersion blender
- Skillet
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