Description
A creamy, hearty vegan soup packed with potatoes and mushrooms for a nutritious meal.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 3 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in mushrooms and cook for 5 minutes.
- Add potatoes, broth, salt, pepper, and thyme.
- Bring to a boil, then simmer for 20 minutes.
- Blend half the soup for creaminess.
- Stir in coconut milk and heat through.
- Serve warm.
Notes
- Use any mushroom variety you prefer.
- For extra creaminess, blend the entire soup.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International