Velvety Vegan Mushroom Elixir
Indulge in this creamy vegan mushroom soup that captivates with its rich umami flavors and velvety texture. A blend of aromatic herbs and wholesome ingredients delivers a nourishing bowl that’s perfect for cozy dinners or a light lunch. The combination of sautéed mushrooms, garlic, and coconut milk creates a delectable harmony that warms the soul. Enjoy this hearty, plant-based dish, packed with nutrition and taste!
ingredients
- 1 lb fresh mushrooms, sliced (button, cremini, or shiitake)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (canned or carton)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- 2.
Add minced garlic and sliced mushrooms to the pot. Cook until the mushrooms are tender and have released their juices, about 8-10 minutes.
- 3.
Stir in dried thyme and rosemary, cooking for another minute to release their flavors.
- 4.
Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
- 5.
Once cooked, stir in the coconut milk and season with salt and pepper. Let simmer for an additional 5 minutes.
- 6.
Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Blend until desired consistency is achieved.
- 7.
Serve hot, garnished with fresh parsley for a pop of color and garnish.
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