Mushroom and Coconut Milk Soup

Name: Mushroom and Coconut Milk Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly Ground Black Pepper; 591 milliliters Regular Coconut Milk; 340 grams Chestnut, White Button, or Cremini Mushrooms, chopped small; 2 Tbsps Extra Olive Oil; 12 Juice of 1–2 Lemons; 6 Small Leeks, trimmed and sliced finely; 113 grams Oyster or Shitake Mushrooms, sliced; 6 Tbsps Olive Oil; 6 servings Sea Salt; 591 milliliters Gluten/Wheat-Free Vegetable Stock

Need a vegan main course? Mushroom and Coconut Milk Soup could be an outstanding recipe to try. One portion of this dish contains approximately 18g of protein, 40g of fat, and a total of 497 calories. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have sea salt, leeks, shitake mushrooms, and a few other ingredients on hand, you can make it. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert.

Instructions

Heat the oil in a heavy pan and add the leeks. Sauté gently for 2–3 minutes, then add the chopped mushrooms. Continue to cook gently, uncovered for a further 10 minutes.

Ingredients you will need

Mushrooms

Leek

Cooking Oil

Equipment you will use

Frying Pan

Add the coconut milk and stock. Bring to the boil then reduce the heat and simmer for approximately 20 minutes.Purée in a liquidiser or food processor then return to the pan and season to taste with the salt, pepper and lemon juice.When ready to serve, heat the extra oil in a pan and briskly fry the sliced oyster or shitake mushrooms.Reheat the soup and serve with the extra mushrooms scattered over the top.

Ingredients you will need

Coconut Milk