Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mushroom coconut soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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! This silky take on cream of mushroom soup is actually cream-less; coconut milk is subbed for traditional dairy making a satisfying plant-based soup.
Mushroom Coconut Soup is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Mushroom Coconut Soup is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook mushroom coconut soup using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mushroom Coconut Soup:
- Take 100 gms Mushroom
- Prepare 1 tablespoon olive oil
- Take 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
- Take 1/2 tsp. black pepper powder
- Make ready As per taste Salt
- Make ready Pinch sugar (optional)
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. To make this soup gluten free, make sure you use a GF stock powder, and replace the soy sauce with tamari sauce.
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.
Pour in the vegetable broth and the coconut milk. To make this soup gluten free, make sure you use a GF stock powder, and replace the soy sauce with tamari sauce. The coconut flavour is mild and just adds a little sweetness. But if you are keen to make the soup without coconut milk, then you could use a vegan cream as an alternative. Or use soy or oat milk and add a little flour when adding.
So that is going to wrap this up for this exceptional food mushroom coconut soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
