When the weather turns chilly or you’re simply craving something warm and nourishing, this Mushroom Soup with Coconut Milk hits all the right notes. Earthy mushrooms, aromatic garlic and herbs, and the silky richness of coconut milk come together to create a dish that's comforting, wholesome, and 100% dairy-free.
Whether you're vegan, lactose-intolerant, or just love experimenting with global flavors, this soup is a must-try!
Why You’ll Love This Recipe
- Creamy without dairy
- Naturally vegan & gluten-free
- Hearty enough for a main, light enough for a starter
- One pot, minimal prep, tons of flavor!
Tips & Variations
- Add heat: Toss in a pinch of chili flakes or a sliced red chili for a spicy kick.
- Go Thai-style: Add a dash of fish sauce (if not vegan) and a bit of lemongrass for a Southeast Asian twist.
- Thicker soup: Simmer longer uncovered or add a spoon of cooked rice or cashews and blend for extra creaminess.
- Storage: Keeps well in the fridge for 3-4 days. Freezes beautifully too!
Serving Suggestions
Serve hot with crusty bread
Ingredients:
Instructions:
Wash vegetables, peel carrots, potatoes and garlic. Cut carrots and potatoes into cubes. Chop onion, grate garlic. Cut mushrooms into slices.
Heat butter in a pot. When it melts, add the onion, stir, and fry for 5-6 minutes until the onion softens. Add the remaining vegetables, stir, and fry for a few minutes until the vegetables caramelize a little, i.e. lightly roast. Add the garlic – stir, then pour the stock or water over the vegetables. Put on the stove, bring to a boil, reduce the temperature, and simmer for 30 minutes.
Remove the pot from the heat and blend the soup with a hand blender (you can set aside some mushrooms for decoration). Pour the coconut milk into the cream, add the washed kale (leaves only, no stalks). Put back on the stove, add the chilli, and simmer for a few minutes.
