This soup has received rave reviews with my clients over the years. It’s so comforting and satisfying, you’d never guess it contains zero dairy. It’s also vegan, paleo, and anti-inflammatory.
Add a little protein on the side, like some pulled rotisserie chicken, or some tofu and you’ve got a complete dinner that tastes delicious.
I’d love to know what you think!
INGREDIENTS
1-2 Tbsp avocado oil
1 lb, or about 4-6 cups of sliced mushrooms (I use brown cremini & oyster)
10 cloves garlic, minced
2 small leeks (or 1 shallot or small white onion), thinly sliced
1 tsp sea salt
1/2 tsp ground white pepper
1 can coconut milk (I used full fat, but lite would work too)
4 cups vegetable broth
1 Tbsp fresh thyme leaves, pulled from stem
Optional: I like to add a dash of sherry vinegar and a pinch of cayenne
INSTRUCTIONS
In a large pot, saute the mushrooms, leeks, salt and pepper in the avocado oil over medium heat for about 7-10 minutes, or until soft.
Add garlic and stir for one minute, just until fragrant.
Add coconut milk, vegetable broth and thyme.
Optional: add balsamic and cayenne. Bring to a boil, then simmer for 10 minutes.
Use an immersion blender to puree slightly, just to add some creaminess. I like to keep some bite sized mushroom pieces. Add more salt if needed. Enjoy!
*Note: If you don’t have an immersion blender, you should totally get one! They’re honestly the best for creamy soup making. You could also blend a small portion of the soup at a time in a standup blender. But be careful to let it cool slightly as the steam could cause the top to pop off, and this method has a much higher risk for burns!
