Vegan Cream of Mushroom Soup
A comforting creamy mushroom soup which would make the perfect meal on a cold winters evening.
Ingredients
- 8oz Chestnut mushrooms
- For cooking Olive oil
- 7oz Light coconut milk
- 3.5oz Drinking coconut milk
- 7oz Cooked cauliflower
- To taste Salt and pepper
- ½ Vegetable stock cube
- To taste Mixed herbs
- 2 Cloves of garlic
- 2 slices Your favourite bread
Instructions
Step 1
Heat a drizzle of olive oil in a frying pan and bring to medium heat
Step 2
Crush in the garlic cloves and cook until fragrant. Slice the mushrooms and add these into the pan to cook until golden brown. Once the mushrooms are cooked, bring the heat to high to crisp these off a little
Step 3
Leave this mixture to cool, then, in your Ninja Blender, combine the cooked mushrooms, coconut milk, stock, seasonings and cauliflower. Blend until smooth and creamy. If you'd like a thinner soup, then add a little extra milk and blend again
Step 4
Pour the soup into a saucepan and gently heat until piping hot. You can also adjust any seasonings to taste here
Step 5
Meanwhile, heat a little olive oil in a frying pan and bring this to a medium heat. Cut 2 slices of bread into squares and toss these into the pan. Cook until golden and crisp
Step 6
Serve your soup topped with the homemade croutons and some extra black pepper to garnish