Mushroom Soup with Coconut Milk combines mushrooms, sweet and root veggies, and vibrant kale in a rich coconut milk base. Lightly spiced with optional chili and seasoned to taste, it’s super easy to make and perfect for two generous servings.
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.
