Mushroom coconut soup

Mushroom coconut soup

Mar 7 2023


20 mn

Serves 2

I have ti admit that I was a but skeptical when I first heard about this combo but I promise you that it is really amazing and super comforting! I added zucchini for extra veggies (I don't add much and they have little flavor so it works).


  • 1 cup of mirepoix ( mix of chopped onions, celery, carrots)
  • 1 medium zucchini
  • 1 pack of cremini mushrooms ( I think different ones would work as well but I haven't tested them yet)
  • 1 sprig of fresh thyme
  • 1 cup of coconut milk ( from a can not a carton, they have different consistencies)
  • 2-3 cups of stock
  • Salt and pepper
  • 2-3 tbsp of olive oil to cook and drizzle after
  • Mushroom coconut soup
  • Optional: a couple of walnuts to sprinkle once served


Wipe and slice the mushrooms (don't soak them because they will be rubbery), sauté them in a medium pot with 2 tbsp of olive oil for a couple of minutes until they start getting fragrant and change color. Add the thyme, some salt and pepper and stir for 30 sec before adding the mirepoix. Add more oil if you see the it is too dry.

After a couple of minutes (5-6) add in the chopped zucchini, a touch more salt and pepper. Pour in the stock, bring to a boil then simmer for 10 minutes until veggies are cooked and tender. Transfer to a blender with the coconut milk and pulse until smooth. You can also use an immersion blender and have a more chunky soup. Taste and adapt seasoning.

Serve and drizzle a bit more olive oil and sprinkle some walnuts bits. This may not look like the most vibrant soup but I can assure you that it will have smooch flavor!

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