Description
Enjoy this satisfying Creamy Coconut Mushroom Soup. Made with sautéed onions, garlic, sliced mushrooms and coconut milk, this soup is a comforting blend of flavors. A pinch of sea salt adds depth, while green onions, parsley and a dash of chili flakes provide a flavorful garnish. Dive into a bowl of this hearty soup, where the earthiness of mushrooms meets the creaminess of coconut for a delightful culinary experience.
Ingredients
- 1 big onion, diced
- 2 big garlic cloves, minced
- 1 tablespoon avocado oil
- 2 tablespoons water
- 1 lb mushrooms, sliced
- 2 cups water
- 1 can (398 ml) coconut milk
- 1 teaspoon sea salt
- 1 green onion, sliced
- 1 tablespoon arrowroot powder dissolved in 1 tablespoon of water (see notes)
Optional:
Garnish with parsley and chili flakes
Instructions
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Cook the onion and the garlic in avocado oil and 2 tablespoons of water for 10 minutes until the onion has softened, stirring often.
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Add the mushrooms and the 2 cups of water.
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Add the coconut milk and sea salt.
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Bring to a boil, then turn the heat down and simmer until the mushrooms are cooked, approximately 20 minutes.
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Remove from heat and mix in the green onion and the dissolved arrowroot powder.
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Keep the soup covered for 5 more minutes, then stir again.
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Taste and add more sea salt if needed.
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If you’d like a bit of heat, add chili flakes.
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Serve warm and garnish with parsley.
Enjoy!
Notes
If you’d like the soup to be thicker, use 2 tablespoons of arrowroot powder mixed in 2 tablespoons of water. I like to use arrowroot powder as a thickener instead of cornstarch or flour because arrowroot powder comes from a nutritious root vegetable (called arrowroot) that has fiber, protein, minerals and B vitamins.