Mushroom, Parsley and Coconut Soup

By Friday, April 01, 2016

This recipe is my take on the traditional cream of mushroom soup. It's really quick and simple to make, and absolutely packed full of flavour. It also has the added benefit of being slightly healthier than your traditional cream of mushroom soup, however doesn't compromise on flavour at all. 


You will need:

500g chestnut mushrooms, quartered
1 tin coconut milk
1 litre chicken / vegetable stock
2 onions, diced
3 garlic cloves
2 tsp nutmeg
25g parsley
1 lemon, juiced
1 tbsp butter / ghee
salt and pepper

Begin by frying the onions and garlic in the ghee / butter in a large saucepan over a low heat for 3-4 minutes until softened. Then add in the mushrooms. Season well and add in the lemon juice. Cook for 4 minutes until lightly browned, aromatic and beginning to soften. 

Add the nutmeg, coconut milk, stock and parsley into the pan and bring to the boil. Check the seasoning then turn down the heat and simmer for 5 minutes. Then, remove from the heat and blitz in a blender until smooth. 

Serve with freshly chopped parsley and a bit more coconut milk. Enjoy! 





You Might Also Like

0 comments