Recipe by Charlotte Roberts
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A comforting creamy mushroom soup which would make the perfect meal on a cold winters evening.
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- 250g Chestnut mushrooms
- For cooking Olive oil
- 200ml Light coconut milk
- 100ml Drinking coconut milk
- 200g Cooked cauliflower
- To taste Salt and pepper
- ½ Vegetable stock cube
- To taste Mixed herbs
- 2 Cloves of garlic
- 2 slices Your favourite bread
Utensils
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Step 1
Heat a drizzle of olive oil in a frying pan and bring to medium heat
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Step 2
Crush in the garlic cloves and cook until fragrant. Slice the mushrooms and add these into the pan to cook until golden brown. Once the mushrooms are cooked, bring the heat to high to crisp these off a little
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Step 3
Leave this mixture to cool, then, in your Ninja Blender, combine the cooked mushrooms, coconut milk, stock, seasonings and cauliflower. Blend until smooth and creamy. If you’d like a thinner soup, then add a little extra milk and blend again
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Step 4
Pour the soup into a saucepan and gently heat until piping hot. You can also adjust any seasonings to taste here
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Step 5
Meanwhile, heat a little olive oil in a frying pan and bring this to a medium heat. Cut 2 slices of bread into squares and toss these into the pan. Cook until golden and crisp
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Step 6
Serve your soup topped with the homemade croutons and some extra black pepper to garnish
