Vegetable Packed Mushroom Soup
- Mushroom 200 g
- Onion 1 sm
- Carrot 1 med
- Celery 1 stk
- Vegetable oil 2 tbs
- Lemon juice 1 sm
- Vegetable stock 1 l
- Salt 2 tsp
- Parsley 1 hfl
- Thyme 1 hfl
- Coconut milk cream 4 tbs
- White potato 1 sm
Peel and chop the vegetables into small bite-sized chunks. Take a large saucepan, add in 2tbs of vegetable oil along with the onions, celery, and carrots. Cook them for about 3 minutes then add in the mushrooms. Cook for an additional 4-5 minutes on medium heat.
Boil 1 liter of water and add in the vegetable stock cube. Add that vegetable stock into the saucepan. Cook the soup on low heat for 15 minutes or until the fork can easily go through the carrots and potatoes.
After the 15 minutes is up add in the fresh herbs along with 4 tbs of the creamy top part of the canned coconut. Bring everything to a boil for another 2 minutes. Turn the heat off, take a hand blender, and blend everything together until smooth. If you think the soup is slightly too thick for your liking add in some more water in batches. Taste test and serve it with fresh bread.