30mins dairy free mushroom soup
My husband loves a creamy mushroom soup - but we’ve recently discovered an intolerance to dairy so he’s had to cut it out. I have used some coconut milk to give this a creamy feel - but it doesn’t taste too coconutty as I’ve balanced with tamari sauce. You can blitz this smooth - or leave a little chunky it’s up to you.
ingredients
makes 3 large bowlfuls
1 tablespoon avocado oil
1 large onion, sliced
2 garlic cloves, crushed
500g chestnut mushrooms
1 tablespoon tamari sauce
200ml coconut milk
300ml vegetable stock
parsley leaves to garnish (optional)
method
prep time: 30 mins
Heat the avocado oil in a large shallow pan and add the chopped onion.
Cook for about 8-10 minutes until soft and slightly golden and then add the garlic for a few minutes.
Add the sliced mushrooms and sauté until lightly browned.
Add the tamari sauce.
Stir in the vegetable stock and bubble everything together for a few minutes.
Add the coconut milk and stir and warm everything together.
You can now either blitz it all, or my favourite is to blitz about 3/4 of the mixture and then leave some of the mushrooms chunky.
Garnish with parsley leaves if using and enjoy!
the health boost tip
Mushrooms have excellent antioxidant and anti-inflammatory properties and are packed with minerals such as copper, selenium and phosphorus. They are also an excellent source of B vitamins.
Download a printable version here
