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

1. Heat olive oil in a large saucepan over medium-heat and cook onion & garlic until soft & translucent. 
2. Add chopped mushrooms and cooked until they have softened and start to brown, about 5 minutes.
3. Add vege stock & coconut milk to saucepan and stir in herbs, pesto (if using) and season.
4. Bring to boil then simmer for 5 minutes or until slightened thickened.
5. Ladle into bowls and serve with fresh herbs like parsley & enjoy!