Creamy Mushroom & Coconut Soup
Mushroom soup is a staple recipe when it comes to soup recipes. So this is my take on it. Everyone has their own way of cooking it & it's those simple differences that make it more interesting.
Ingredients
- 800 g mushrooms sliced
- 1 tbsp butter
- 800 ml coconut milk
- 300 g leeks sliced
- 500 g potatoes chopped
- 1 litre vegetable stock
- 1 tbsp curry
- 1 tbsp garlic powder
- 1 tbsp parsley diced
- Salt & pepper
Instructions
- Melt the butter in a casserole pan. Add the leeks to the pan & season them with salt, pepper, curry & garlic powder. Cook for 5 minutes over medium heat, stirring occasionally.
- Add the mushrooms & potatoes to the pan. Stir well together. Add the coconut milk & vegetable stock to the pan. Bring to boil & then let simmer for 45 minutes.
- Get a potato masher & mash a bit the veggies.
Nutrition
Calories: 297kcalCarbohydrates: 23gProtein: 7gFat: 22gSaturated Fat: 19gCholesterol: 1mgSodium: 33mgPotassium: 886mgFiber: 3gSugar: 4gVitamin A: 967IUVitamin C: 21mgCalcium: 57mgIron: 5mg
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