Coconut & Mushroom Soup
K & I have made it a recent habit to have soup for most dinners. This was the best way for us to pack nutrients into our daily meals and is also a very tasty way to eat fresh vegetables and herbs. We’ve been experimenting on a variety of globally-inspired healthy, nutritional soups using fresh, unprocessed or minimally processed ingredients. It’s been an exciting trip so far!
The Coconut & Mushroom Soup is one of my favorite go-to dinner soups. It’s simple, has very few ingredients. It’s quick; you can pull this off in 20 minutes or so. It’s low-carb, plant-based, vegan, vegetarian, nutritional, home-cooked and DELICIOUS. Enjoy!
Coconut & Mushroom Soup – Recipe
Low-Carb, Plant-Based, Vegan, Vegetarian, Nutritional, Home-Cooked & Delicious Dinner Soup
I Used:
- 1 Can Trader Joe's Organic Coconut Milk (Unsweetned) - 13.5 Oz
- 1 Cup Mushrooms of your choice - Chopped roughly
- 1 Cup Mixed Peppers (Red, Green, Yellow, Shishito Peppers)
- 4-5 Cloves Garlic - Finely Minced
- 1 tbsp Herbs – Basil & Rosemary - Finely Chopped
- 1 tsp Organic Turmeric
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Ground Black Pepper
- 1 tsp Red Chili Flakes
- 1 tbsp Lemon Juice - Freshly Squeezed
- Ø Ø Salt – To Taste
I Also Used:
- Sauce Pan or Soup Pot
How I Did It:
- In a saucepan or soup pot over medium heat, add the extra virgin olive oil
- When the oil is hot enough, add garlic and sauté until the garlic is medium-brown
- Add turmeric. Let the turmeric cook in the oil for about a minute
- Add the veggies – mushrooms, peppers and continue sautéing for a minute. Don’t overdo the step – we don’t want fully cooked vegetables in the soup.
- Add the can of Organic Unsweetened Coconut Milk. Add water if you like your soup more water-y
- Add salt to taste and let it all simmer for 10 minutes
- After turning off the heat, add lemon juice, black pepper, herbs and red chili flakes
- Serve hot!