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
Heat the butter or oil in a large pot over medium heat, add the onions and cook until soft – 7 min
Add the mushrooms, veggies, garlic salt and pepper.
Sauté for another 7 minutes. ( add a dash more oil or butter if need be)
Add the stock, coconut milk and bring to a boil. Add the thyme and simmer for 20 min until veggies are soft.
You could blend half of the soup with a stick-blender to make it velvety and creamy.
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!