Creamy Coconut Mushroom Soup

This rich and velvety soup combines the earthy flavors of mushrooms with the sweet creaminess of coconut milk. Perfect for a cozy dinner, this soup is both vegan and gluten-free.

Steps

1. Heat olive oil in a pot over medium heat. 2. Add onions and garlic, sauté until onions are translucent. 3. Add the mushrooms and cook until they are soft. 4. Pour in the coconut milk and vegetable broth, bring to a simmer. 5. Season with salt and pepper. Let it simmer for 15 minutes. 6. Optionally blend the soup for a smoother texture. 7. Serve hot, garnished with fresh parsley.

1 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced 200g mixed mushrooms, sliced 400ml coconut milk 200ml vegetable broth Salt and pepper to taste Fresh parsley, chopped for garnish