Happy Monday from cold Melbourne, Australia!! 🙂
Hope you have all been enjoying your vegan cooking and trying some of my recipes!
So, if it’s not a craving for potatoes or pasta, it is a craving for SOUP!! I have been making tonnes of soup over winter (and we are only a month in BRRRRR) and this is the latest (I will add the others on here soon!) A DELICIOUS CREAMY COCONUT AND MUSHROOM SOUP WITH QUINOA. It got a “10 out of 10” from my omnivore mother so here is hoping you also enjoy it as much.
STEP 1 – Gather all of your ingredients. These are all organic and fresh from my local Farmers Market. For this I used half a head of cauliflower, about 1.5kg (I made a big batch) of mushrooms, 1 leek and 6 large cloves of garlic.
STEP 2 – I did not want to add flour or anything like that to make my soup ‘creamy” so I decided to boil some cauliflower in soy milk, yeast flakes (I added half the pack haha), 3 cloves of crushed garlic and a dash of salt and pepper. Boil then simmer until cauliflower is nice and soft.
STEP 3 – While the cauliflower is bubbling along nicely add a dash of organic extra virgin olive oil to a separate pot and sauté the leek and remaining 3 cloves of crushed garlic until fragrant. Then add the mushrooms and let simmer until the juices escape them.
STEP 4 – Now it is time to add your preferred stock (Massells chicken stock – no animal ingredients present) and 2 cans of coconut milk. 3L of stock worked for this dish. Also add your quinoa and bring the pot to boil and then simmer for about 20 minutes.
STEP 5 – Once soft, blend your cauliflower mix with a stick blender until soft and creamy and delicious.
STEP 6 – Add the creamy cauliflower mix to the larger pot and blend all together until smooth.
STEP 7 – Season with salt and pepper and top with some fresh thyme.
Hope you enjoy this creamy, delicious soup and make sure to make a big batch so you can continue to enjoy over the next few days (or freeze).
Until next time, eat well 🙂