Creamy mushroom soup
Creamy mushroom soup
Simple, delicious and packed with the goodness of veg - this soup recipe is just what you need to warm up over the winter months!
It’s a good way to get some more vegetables into your day, and the added coconut cream gives it an interesting twist.
Ingredients:
1 tablespoon olive oil
1 large onion, finely chopped
3 stalks celery, diced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
850g button mushrooms, sliced
2 medium potatoes, peeled, chopped
1½ cups reduced-salt vegetable stock
½ cup light coconut milk, plus extra 2 tablespoons
cracked black pepper
spray oil
4 slices wholegrain sourdough, toasted
1 medium ripe avocado, mashed
2 tablespoons toasted coconut flakes, to serve
fresh herbs, to garnish (optional)
How to make:
In a large saucepan, heat oil over medium. Add onion and celery and cook, stirring, for 6-7 minutes, or until softened. Add garlic and ginger. Cook, stirring, for 1 minute, or until fragrant.
Increase heat to high. Add all but 1½ cups of the mushrooms to pan and cook, stirring often, for 3-4 minutes, or until golden. Add potatoes, stock and 1½ cups water and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes, or until potato is tender.
Set aside to cool, then blend in batches until smooth. Return soup to a clean saucepan, stir in coconut milk and place over a medium heat. Season well with pepper.
Meanwhile, spray a medium non-stick frying pan with olive oil and set over a high heat. Fry reserved mushrooms, stirring, for 2 minutes, or until golden.
Spread toast with mashed avocado and season with pepper. Divide soup among 4 bowls. Top with fried mushrooms, coconut flakes, a drizzle of extra coconut milk and garnish with herbs, if using. Serve soup with avocado toast.
This delicious recipe comes courtesy of Healthy Food Guide
