Recipe of Appetizing Mushroom Coconut Cream Soup

Mushroom Coconut Cream Soup Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

This coconut milk cream of mushroom soup is decadent, luxuriously creamy, and loaded with fresh mushrooms. Vegan, gluten free, & dairy free!

Here is the best “Mushroom Coconut Cream Soup” recipe we have found so far. This will be smell and look delicious.

Ingredients of Mushroom Coconut Cream Soup

1. You need 1 cup of Mushroom (chopped).
2. It’s of Garlic (chopped) - 2 tb spoon.
3. Make ready of Garlic (chopped) - 2 tb spoon.
4. Take of coconut oil - 1 tbl spoon.
5. You need 1 table spoon of coconut flour(optional) -.
6. Prepare 1 cup of mixed bean (boiled and smashed) -.
7. Make ready 1 cup of coconut milk -.
8. Make ready 3 cups of water:.
9. Make ready of black seeds - 1/2 tbl spoon.
10. It’s to taste of Himalayan pink salt/ regular salt :.
11. Make ready of cilantro (chopped) 1 tbl spoon.
12. It’s of ketchup, soy sauce, green chili water - for final serving.

As a kid who hated meat from an early age, cream of mushroom soup was always my jam.The coconut milk is in a small enough amount that it doesn't contribute a coconut flavor, it only adds creamy richness.For an even heartier dish, serve over barley or brown rice.Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.

Mushroom Coconut Cream Soup instructions

1. Add garlic to the hot pan, then add mushroom, stir for 2 minutes. Add salt, black seeds, coconut flour (you can add corn flour here, I did not want carb, so I avoided that).
2. Stir and add water. Add smashed beans to thicken the soup. Finally add coconut milk and cilantro. Serve hot with sauce and chili water. Very tasty, very healthy, almost no carb soup..
3. Enjoy with your family!.

Trust me when I say that all these ingredients combined will create a superb, extremely flavorful mixed mushroom soup.You will not miss the dairy in this luscious vegan cream of mushroom soup!Made with savory herbs, cremini mushrooms and white wine in a silky coconut milk base, this soup is pure comfort in a bowl.

Then add the sliced mushrooms and the soy sauce, and cover the pot.Place a fine mesh strainer over the soup and pour the mushroom-infused broth through it.Add bay leaves and thyme sprigs.Bring soup to a simmer and adjust heat to maintain a bare bubble.As good as any mushroom soup I've had in a restaurant.