Vegan Creamy Mushroom Soup
/
Vegan Creamy Mushroom Soup
Recipe By Michael Weldon
Ingredients
1 onion, diced
2 garlic cloves, sliced
1 small piece of ginger, diced
400 g diced button mushroom
1 punnet oyster mushrooms, torn
1 punnet of shiitake mushrooms, sliced
1 tsp Coles chilli flakes
2 lime leaves
1 tin Coles coconut cream
1 ltr Coles real vegetable stock
Squeaky Gate extra virgin olive oil
salt
coriander to garnish
Method
In a large stock pot sweat off the onion in olive oil. Then add in the garlic and ginger, fry until they become aromatic then add in the mushrooms with an extra drizzle of olive oil and the chilli flakes, cook until the mushrooms soften.
Add in the kaffir lime, coconut cream and stock, bring up to a boil then reduce to a simmer and cook until the mushrooms are tender. Taste and season with salt.
Serve with crusty bread.
