This is a good recipe for those coconut lovers amongst you.

The following amounts make 2 portions:

  • approximately 150g mushrooms, cleaned and chopped roughly
  • coconut oil (this will be found as a waxy paste at room temperature)
  • 500ml water
  • 200ml coconut milk / fresh cream / soya cream
  • 2 onions, sliced (optional)

If you’re using onions, start by frying them in a teaspoon of coconut oil until they become translucent. Try to use sweet (white) onions to avoid masking the coconut flavour.

Next throw in the mushrooms and sweat for a couple of minutes until they start to soften. Add the water and bring to the boil. Take off the heat and blend to your liking. Return to the heat adding your coconut milk or preferred cream and let it come to the boil for a few minutes. Serve as is or garnished with croutons / cheese / herbs. My favourite garnish for this is a fresh soft gbejna.

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  1. […] Lovely Miriam’s Mushroom Coconut Soup: must make this soon. […]

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