Vegan Mushroom Soup
Member recipe by Jasmine Middleton
Member recipe by Jasmine Middleton
Cooking time
Prep: 15 minutes Cook: 30 minutesServings
Serves 4Ultra creamy and flavourful vegan mushroom soup made with coconut milk.
This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 800g Mixed Mushrooms
- 2 tbsp Soy Sauce
- 400ml Coconut Milk
- Salt
- Pepper
Method
Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
This will allow the mushrooms to release their water.
After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
Add sea salt and black pepper to taste. Garnish with fresh herbs and serve.
Comments, questions and tips