Ingredients
Scale
- 4 cups sliced fresh mushrooms
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Begin by cleaning and slicing your fresh mushrooms.
- Heat olive oil in a large pot over medium heat and sauté the diced onion and minced garlic until translucent.
- Add the sliced mushrooms to the pot and cook for 5-7 minutes.
- Pour in the vegetable broth and coconut milk, add dried thyme, and bring to a gentle simmer for about 15 minutes.
- Season with salt and pepper to taste before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup can be frozen for up to 3 months, perfect for quick meals.
- For alternative flavors, try using almond or oat milk instead of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg