Name: Vegan Mushroom Soup with Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 4 cups mixed mushrooms (such as cremini, shiitake, and button), sliced; 1 can (13.5 oz) full-fat coconut milk; 3 cups vegetable broth; 1 teaspoon dried thyme; 1/2 teaspoon salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped (optional)

This creamy vegan mushroom soup blends earthy mushrooms with rich coconut milk for a comforting, plant-based dish. The soup is packed with flavor, featuring aromatic garlic, onions, and herbs, making it perfect for cozy dinners. The coconut milk adds a silky texture and subtle sweetness, balancing the savory mushrooms. Whether enjoyed as a light meal or a starter, this recipe is a nourishing option for vegans and anyone looking to enjoy a hearty, dairy-free soup. It’s also easy to prepare and can be customized with additional veggies or spices for extra flavor.

Recipe Tips and Tricks:

For a thicker soup, blend a portion of the mushrooms before simmering.
Add a squeeze of lemon juice for extra brightness.
Use full-fat coconut milk for a creamier texture.

Yield: 4 servings

Vegan Mushroom Soup with Coconut Milk

A creamy, vegan mushroom soup made with coconut milk for a rich, comforting flavor.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
4 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
1 can (13.5 oz) full-fat coconut milk
3 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (optional)

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until fragrant, about 3 minutes.
Add the mushrooms and cook for 7-10 minutes, stirring occasionally, until they release moisture and begin to brown.
Pour in the coconut milk, vegetable broth, and thyme. Stir to combine. Bring to a simmer and cook for 10-15 minutes to meld the flavors.
Season with salt and pepper to taste. For a creamier texture, blend part of the soup with an immersion blender.
Serve hot, garnished with fresh parsley if desired.

Notes

Feel free to add other vegetables like carrots or celery for added flavor and texture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 241Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 777mgCarbohydrates 15gFiber 4gSugar 6gProtein 6g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.