Le Soupe
Rich mushroom & spring vegetable soup with plenty of garlic, creamy coconut milk & fresh thyme – perfect alongside crusty bread & a glass of red!
Ingredients
1 tbsp olive oil or coconut butter
5 cups of baby mushrooms, stems and all
( or a cup of store bought sliced mushrooms)
6 cloves of chopped garlic cloves- or 10 whole black garlic cloves
1 cup of finely chopped onion
2 cups of finely chopped veggies (baby carrots, spring potatoes)
1 ½ cup of coconut milk
4 cups veggie stock
Sprigs of young thyme
Salt and pepper to taste
Directions
1. Heat the butter or oil in a large pot over medium heat, add the onions and cook until soft – 7 min
2. Add the mushrooms, veggies, garlic salt and pepper.
Sauté for another 7 minutes. ( add a dash more oil or butter if need be)
3. Add the stock, coconut milk and bring to a boil. Add the thyme and simmer for 20 min until veggies are soft.
4. You could blend half of the soup with a stick-blender to make it velvety and creamy.
5. Serve with freshly baked bread and a glass of the best.
I have not forgotten the Playlist for this delicious meal: Download Pink Martini se Je dis oui! Turn up the volume on the cut: Finnisma Di. Cheers!