A smooth, silky cream of mushroom soup, perfect for cold autumn evenings. COCO by Angela natural gives it creaminess and a fresh note at the end.
Ingredients
- 500 g mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves
- 1 small potato, diced
- 750 ml vegetable stock
- 4 tablespoons of natural fermented coconut
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- A few fresh thyme leaves
Method
- Heat the oil in a pot and soften the onion and garlic over medium heat until translucent.
- Add the mushrooms and the potato and sauté for a few minutes, until the mushrooms release their water and colour slightly.
- Pour in the stock, bring to the boil and simmer gently for about 20 minutes, until the potato is tender.
- Blend until smooth. Take off the heat and, once it stops boiling, stir in the COCO by Angela natural. Season with salt and pepper and add the thyme.
- Serve with a little more COCO by Angela on top (the 125 g size works well for this) and a drizzle of oil.
Time: 35 minutes · Serves 4
You might also like our pumpkin soup. Find COCO by Angela at your nearest shop.