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Mushroom And Coconut Soup With Spiced Toasted Walnut Sprinkle

Yields5 ServingsTotal Time45 mins

A creamy mushroom soup with a tropical hum and spicy walnuts

Mixed Mushrooms

 4 Tbsp olive or coconut oil
 1 onion, roughly chopped
 6 garlic cloves, roughly chopped
 5 cups chopped mushrooms (a mixture of brown and button)
 Salt and pepper
 1 cup coconut cream
 4 cups vegetable stock
Walnut Sprinkle
 1 tsp coconut oil
 4 Tbsp walnuts, roughly chopped
 1 tsp chili powder
 Salt and pepper
1

Add the olive oil to a large saucepan or stock pot over a medium heat

2

Add the onions, garlic, mushrooms, salt and pepper and stir as the mushrooms and onions soften for a few minutes

3

Add the coconut cream and stock, cover the pot and simmer for about 30 minutes

4

Use an immersion blender to blend the soup until super smooth

5

Make the walnut sprinkle: add the oil to a small pan over a medium heat, add the walnuts, chili powder, salt and pepper and stir as the walnuts toast and become fragrant

6

Serve each bowl of soup with a sprinkle of warm, toasted nuts

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories256
% Daily Value *
Total Fat 23.9g31%
Total Carbohydrate 9.1g4%
Protein 4.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.