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Kleiner
Normaal
Groter
Creamy Coconut Mushroom Soup
Rich, earthy, and slightly sweet, this creamy coconut mushroom soup is a quick and easy dish perfect for any occasion.
Portions:
4
Preparation Time:
30
minuten
min
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Equipment
Blender (countertop or immersion)
large pan
Measuring cups and spoons
stirring spoon
Ingrediënten
▢
2
tablespoons
28 g nondairy butter
▢
8
ounces
227 g button mushrooms, sliced
▢
8
ounces
227 g portobello mushroom caps, sliced
▢
2
tablespoons
30 g minced garlic
▢
2
cans
14 ounces, or 414 ml each coconut milk
▢
Salt and pepper
to taste
▢
Shredded coconut
for garnish
Instructies
Melt the nondairy butter in a large pan over medium heat.
Sauté the button mushrooms, portobello mushrooms, and minced garlic for 7 to 10 minutes until the mushrooms shrink by about half.
Add the coconut milk and bring the mixture to a boil.
Reduce the heat to a simmer and cook for 15 minutes, stirring occasionally.
Let the soup cool slightly, then purée until smooth using an immersion or countertop blender.
Season with salt and pepper to taste.
Serve hot and garnish with shredded coconut.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this soup with a chilled Sauvignon Blanc or a light Pinot Noir.
Nutritional Information
Calories:
320
kcal
|
Carbohydrates:
12
g
|
Protein:
5
g
|
Fat:
28
g
|
Sugar:
2.5
g
|
Salt:
0.7
g
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Recipe Category
Lunch
/
Snacks
/
Soup
/
Vegetables
Country
American
Holliday:
Mothersday
/
Valentinesday
Diets
Gluten Free
/
Low Carb
/
Soy Free
/
Vegan
/
Vegetarian