Ingredients
Scale
- Drizzle of avocado oil
- 1 yellow onion, chopped
- 8 ounces fresh brown mushrooms (cremini, button, shiitake, etc.), sliced (about 2 cups)
- 3 cloves of garlic, minced
- 2 teaspoons minced fresh thyme, plus more for garnish
- 2 teaspoons minced fresh rosemary, plus more for garnish
- 1 tablespoon arrowroot, stirred into 2 tablespoons of water to make a slurry (you can omit if you don’t have, it’ll just be a bit less thick!!)
- 1 cup veggie broth
- 1 13.5 ounce can coconut milk (full-fat or low-fat!)
- 1/4 cup hulled hemp hearts (you can omit, it’ll just have less protein!)
- Salt and pepper to taste
Instructions
- In a medium pot, warm oil on medium high. Sauté onion with a shake of salt for 2 to 3 minutes, until just beginning to brown.
- Add mushrooms, another shake of salt, and cook until brown, about 10 minutes.
- Add garlic, thyme, rosemary, coconut milk, and broth and bring to simmer. (Optional: If using hemp for a creamier soup that’s higher in protein, transfer roughly half to a blender and add hemp hearts, blend until smooth, and return to pot with the other half of the soup).
- Reduce heat to low, stir in your arrowroot slurry, and let thicken slightly. Add salt and pepper to taste and garnish with more fresh herbs. Serves 2!! Enjoy!
Keywords: healthy cream of mushroom soup