EASY VEGAN CREAMY MUSHROOM SOUP

Mushroom soup. I loved it when I was a kid. My Mum would buy me the tinned Heinz mushroom soup from Tesco when I was feeling a bit under the weather. It was the true comfort food, so I only thought it would be fitting to share my own spin on the classic. 

This recipe requires few ingredients, is super quick to make and tastes top notch. It's definitely one for those rainy days inside. 

INGREDIENTS:

- 5 medium sized mushrooms

- 1 onion

- 3 cloves of garlic

- 1 tin of coconut milk

- Tyme

- Salt and pepper 

Makes 2 - 3 portions

STEP 1

Chop up your onion, garlic and mushrooms and fry them off in a large cooking pot until cooked through. You can use oil to fry them off if you'd like but I just use water. 

STEP 2

Now add the coconut milk, tyme, and a large helping of salt and pepper to taste. Cook these in for a couple of minutes while stirring the ingredients throughly.

STEP 3

You now want to blend all of your ingredients together. You can either pour your ingredients into a blender and make a mess like me or alternatively you can use a hand blender (much easier).

Once you have done that, bring the soup to a boil, adding as much salt and pepper as you see fit and serve up! 

That was easy wasn't it!!

So I served mine up with some buttered toast (vegan butter obviously) but you can add it to pasta and make a bomb ass sauce with it or have it with a nice crusty baguette or some focaccia. I will actually be posting a focaccia recipe later this week so keep your eye out for that on my Instagram @bxndutton_ 

I hope you enjoy this recipe and please check the rest of my blog for other recipes and reviews - Peace ✌️