Creamy mushroom and coconut soup
(at time of publication)
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 stalks celery, diced
- 2 cloves garlic, crushed
- 2 teaspoons grated fresh ginger
- 850g button mushrooms, sliced
- 2 medium potatoes, peeled, chopped
- 1½ cups reduced-salt vegetable stock
- ½ cup light coconut milk, plus extra 2 tablespoons
- cracked black pepper
- spray oil
- 4 slices wholegrain sourdough, toasted
- 1 medium ripe avocado, mashed
- 2 tablespoons toasted coconut flakes, to serve
- fresh herbs, to garnish (optional)
1 In a large saucepan, heat oil over medium. Add onion and celery and cook, stirring, for 6-7 minutes, or until softened. Add garlic and ginger. Cook, stirring, for 1 minute, or until fragrant.
2 Increase heat to high. Add all but 1½ cups of the mushrooms to pan and cook, stirring often, for 3-4 minutes, or until golden. Add potatoes, stock and 1½ cups water and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes, or until potato is tender.
3 Set aside to cool, then blend in batches until smooth. Return soup to a clean saucepan, stir in coconut milk and place over a medium heat. Season well with pepper.
4 Meanwhile, spray a medium non-stick frying pan with olive oil and set over a high heat. Fry reserved mushrooms, stirring, for 2 minutes, or until golden.
5 Spread toast with mashed avocado and season with pepper. Divide soup among 4 bowls. Top with fried mushrooms, coconut flakes, a drizzle of extra coconut milk and garnish with herbs, if using. Serve soup with avocado toast.
Make it gluten free: Use gluten-free bread and check stock is gluten free.
Make it vegan: Check the sourdough is vegan.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 24g
–Saturated fat 7g
Dietary fibre 13g
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