Easy Mushroom Soup
Inspired by Luke Hines cookbook, Eat More Vegan (worth buying...two thumbs up) this easy mushroom soup makes a quick weekend lunch or easy weekday meal. Serve with fresh sourdough and enjoy! Ingredients Extra virgin olive oil 1 onion or srping onions, chopped 4 garlic cloves, finely chopped or 2 tsp garlic powder 800g (approx) mix of mushrooms, sliced 2 cups vegetable stock 400ml can organic coconut milk handful of chopped fresh herbs or 2 tsp dried thyme/oregano or whatever you have on hand that will go well with mushies! 2 Tbsp Pesto or Waiheke Herbs Pesto (optional) freshly ground sea salt & black pepper more fresh herbs to serve like parsley sourdough to serve Method Heat olive oil in a large saucepan over medium-heat and cook onion & garlic until soft & translucent. Add chopped mushrooms and cooked until they have softened and start to brown, about 5 minutes. Add vege stock & coconut milk to saucepan and stir in herbs, pesto (if using) and season. Bring to bo...
