This tasty mushroom soup is really easy to make and only uses a few ingredients, so it’s pretty inexpensive. It freezes really well too so you can make batches to eat when you don’t have much time.
Make sure to use full fat coconut milk as this gives the soup a really creamy texture, which is just delicious. If you choose to make your own vegetable broth then I have a great recipe for it.
Hope you enjoy!
Small onion, diced
2 1/2 cups/200g button mushrooms sliced
1 cup/235ml vegetable broth or bouillon
1 tbsp. tapioca flour
1 dried bay leaf
½ tbsp. liquid aminos
Freshly ground pepper
1 x 400ml can coconut milk