Cream of mushroom and potato soup

A deliciously creamy soup that goes wonderfully well with hearty bread, baguette or crackers.

Ingredients (serves 4-6)
- 300 g mushrooms, sliced
- 4 large potatoes, diced
- 1 large onion, minced
- 500 ml coconut milk, or more, if your prefer
- 3 Tablespoons coconut milk
- a handful fresh parsley, chopped
- 1 teaspoon nutmeg
- 1/2 teaspoon cayenne
- salt and pepper, to taste

Heat the coconut oil and sauté the onions until translucent, add the mushrooms and cook for 7 minutes, or until softened. Add the potatoes, cayenne, nutmeg, salt and pepper and enough water to cover the vegetables. Simmer until tender then scoop out a few tablespoons of the mushroom-potato mixture and reserve to garnish the soup. Using an immersion blender (or any other blender available), purée the soup to the desired consistency, return to heat and gradually add in as much coconut milk as you prefer. Add in the parsley then taste and adjust seasonings. Garnish each individual portion with the reserved mushrooms and enjoy!

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