Creamy Mushroom Soup

Preparation Time: - 
Recipe & image by Jessica in the Kitchen

•    ½ tbsp olive oil or vegan butter
•    450gm mushrooms, sliced (including stems)
•    8 cloves garlic, minced
•    ½ large onion (about ¾ cup), finely diced
•    1 tsp sea salt and ½ tsp ground black pepper
•    3 cups of high quality vegetable broth
•    1½ cups of coconut milk
•    4 sprigs thyme, stems removed


•    Place 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. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes
•    Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
•    Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
•    Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.
•    Serve the soup and top with your favourite toppings and enjoy!