Indulge in this velvety vegan cream of mushroom soup enriched with the subtle sweetness of coconut cream. It's a comforting dish perfect for any occasion, and it's dairy-free!
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb mushrooms, sliced
- 4 cups vegetable broth
- 1 can 14 oz coconut cream
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
Put olive oil in a big pot and heat it over medium-low heat
Add the minced garlic and diced onion and saut until the onion is fragrant and clear
Put in the sliced mushrooms and cook them until they start to brown and give off their water
Put in the vegetable broth and raise the heat
Take 10 to 15 minutes to cook
Food yeast and coconut cream should be mixed in
Add pepper and salt to taste
Blend the soup with an immersion blender until it is smooth and creamy
You could also add the soup to a blender in small amounts and blend until smooth
Serve hot with fresh parsley chopped on top
Have fun!
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