Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons canola oil
- 3 cloves garlic, peeled and diced
- 1 medium white onion, peeled and diced
- 1 1/4 cup vegetable stock
- 1 1/4 cup coconut milk
- 500grams mixed mushrooms, washed and sliced
- 2tablespoons chives, chopped
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
880kJ / 210Cal
880 Kilojoules or 210 Calories
10% of daily energy intake*
Protein
5.2grams
Fat
17.1grams
Carbs
7.6grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
An earthy and creamy soup suitable for vegans.
Method
Step 1 of 6
Heat up a large pot to a medium heat with the canola oil and the mushrooms.
Step 2 of 6
Cover the pot with a lid and cook for 10 minutes to release the liquid from the mushrooms.
Step 3 of 6
Take with lid off and add the diced onion and garlic and fry without the lid for a further 5 minutes.
Step 4 of 6
Add the rest of the ingredients to the pot apart from the chives and allow this to simmer for 10 minutes stirring occassionally.
Step 5 of 6
Remove the pot from the heat and using a hand blender, you can either blend the soup fully or blitz for a second to leave some texture in the soup.
Step 6 of 6
Place back onto the heat and allow to simmer for 10 minutes before serving with chives to garnish.
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