2 Tbsp olive oil, or 1/4 cup water
1/2 large yellow onion, diced
4 cloves garlic, minced
1 lb mushrooms (cremini or white), sliced
1 tablespoon fresh thyme or 1 1/2 tsp dried
2 cups vegetable broth
1/2 can (14oz.) coconut milk or unsweetened cashew milk
1/4 tsp red chili flakes
2 Tbsp chopped parsley or 2 tsp dried parsley
mineral salt & pepper, to taste
1. In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms and thyme, cook for 5 minutes.
2. Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes. Add chili flakes.
3. Remove from heat and stir in the parsley. Season with salt and pepper.
4. Optional: Blend half the soup and mix with entire batch.
Leftovers will keep in the refrigerator for 4 - 5 days, or in freezer 2 - 3 months.
Serves 3
Adapted from simpleveganista
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