This creamy vegan mushroom soup is perfect for the chilly nights because it warms up amazingly well and it gives you a feeling of coziness.
Ingredients 500g of mushroom of your choice
1.5L of vegetable stock or water
1 small onion
2 medium carrots
2 cloves of garlic
3 small stalks of kale
Salt and pepper to taste
1 teaspoon of dried thyme
1 tablespoon of cornstarch, dissolved in 50ml of water
2 bay leaves
1 teaspoon of olive oil
4 tablespoons of coconut cream for cooking
First, prepare all your ingredients: peel and slice the mushrooms, chop the onion and the garlic, and cut the carrots into small cubes.
In a soup pot add the oil, and then the onion and carrots to saute for 5-6 minutes.
Add the mushrooms and the garlic and saute for 5 more minutes.
When there is no more water from the mushroom, season them with salt, pepper, and thyme, add the bay leaves and the stock (or water).
Bring the soup to a boil and let it cook on medium to low heat for approx. 20 minutes, until the carrots are cooked and soft.
Meanwhile, wash 3 small stalks of kale and de-stem. Chop it thinly and set it aside.
After 20 minutes, add the kale, coconut cream and corn starch and cook for 5 more minutes.
Serve hot with some crackers or a really good bread.