Smart Corner

Serves 4-5

  • 1/2 TBSP olive oil or vegan butter
  • 5 1/2 cups mushrooms, sliced (including mushroom stems)
  • 8 cloves garlic, minced
  • 1/2 large onion (about 3/4 cup), finely diced
  • 1/2 tsp ground black pepper
  • 2 Tbsp Soy Sauce (or Tamari if gluten-free)
  • 3 cups high quality vegetable broth
  • 1 cup organic coconut cream 
  • 1/2 cup water
  • 4 thyme leaves

  • In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
  • Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
  • Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
  • Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
  • Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.