Dairy-Free Mushroom Soup

Dairy-Free Mushroom Soup

Creamy mushroom soup is an easy recipe which is both gluten-free and dairy-free. It tastes fabulous.

Serves 4

Ingredients:

2 tsp. olive oil

2 stalks of celery or 1 onion chopped 

4 cloves of minced garlic

2 lbs mushrooms chopped

1/2 cup of water or 1/2 cup white wine

2 tsps. thyme

500 ml vegetable broth

1 14 oz can of coconut milk

Seasonings to taste.

To garnish:

Chopped mushrooms, parsley, croutons, spicy roasted chickpeas.

Method:

Heat a saucepan or large frying pan over a medium heat. Add the oil, garlic, and the celery or onions and stir for 3 - 5 minutes. Add in the mushrooms and thyme and wine or water and continue to cook for up to 5 minutes. Stir occasionally.

Add half of the vegetable broth and continue to cook for 10 minutes.

Finally add the coconut milk and cook for five minutes.

I prefer to use a hand blender to mix the soup up before serving. You can do this at this stage or leave it as it is.

Add more of the vegetable broth until a desired consistency is reached and continue to heat gently through.

Taste and add further seasonings if you require.

Additional Notes:

Serve this with a warm roll. Alternatively, serve with some rice and salad.

Freezing Notes:

Keep in a covered container in the refrigerator for up to 5 days.

Store in the freezer in labelled and dated freezer container or bag for up to 3 months.

Equipment Used:

Saucepan or large frying pan

Spoon

Knife

Chopping board

Hand blender.

Recipe courtesy of Gluten-free, Dairy-free Family.