Creamy Coconut Mushroom Soup

Creamy Coconut Mushroom Soup

Serves 4 | Prep Time 15 minutes | Cook Time 25 minutes

This vegan coconut mushroom soup is built around soft, silky mushrooms in a lightly spiced coconut broth with hints of ginger, lime, and lemongrass—bright, savory, and deeply satisfying without feeling heavy. Inspired by Southeast Asian flavors, it’s the kind of soup you make when you want something warm and soothing that still tastes alive, with fresh herbs, gentle heat, and a creamy texture that comes entirely from plants. It works for weeknight dinners, make-ahead lunches, and slow weekend cooking alike, and it’s especially good when you want comfort that still feels fresh.

Ingredients

1 tbsp. olive oil or neutral oil

1 small onion, diced (about 100 g. / 3.5 oz.)

3 cloves garlic, minced

1 tbsp. grated ginger

1 stalk lemongrass, smashed and cut into large pieces (optional, but shown in image)

12 oz. mushrooms, chopped (about 340 g.; button, cremini, or mixed)

4 cups vegetable broth (960 ml.)

1 can full-fat coconut milk (13.5 oz. / 400 ml.)

1 tbsp. soy sauce or tamari

1 tbsp. lime juice

½ tsp. salt, or to taste

¼ tsp. white or black pepper

For Finishing

Fresh cilantro leaves

Chili oil or chili flakes

Directions

1. Heat the oil in a pot over medium heat. Add the onion and cook for 5–6 minutes, stirring often, until soft and lightly golden.

2. Add the garlic and ginger. Cook for 30 seconds, just until fragrant.

3. Stir in the lemongrass, if using, and the mushrooms. Cook for 5–7 minutes, until the mushrooms release their liquid and begin to soften.

4. Pour in the vegetable broth. Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.

5. Remove and discard the lemongrass pieces.

6. Stir in the coconut milk, soy sauce, lime juice, salt, and pepper. Simmer for another 5 minutes, stirring gently.

7. Taste and adjust salt or lime as needed.

8. Ladle into bowls and finish with cilantro and a drizzle of chili oil or a pinch of chili flakes before serving.

Pairs Well With

Fresh sourdough bread with hummus

Arugula salad with Lemon Vinaigrette

Roasted Red Pepper Hummus

Serves 6 | Prep Time 10 minutes | Cook Time 0 minutes (15–20 minutes if roasting peppers yourself)

Ingredients

1 can chickpeas, drained and rinsed (15 oz. / 425 g.)

1 cup roasted red peppers, drained (240 g.)

3 tbsp. tahini (45 g.)

2 tbsp. lemon juice (30 ml.)

1 tbsp. extra virgin olive oil (15 ml.)

1 clove garlic

¾ tsp. salt

¼ tsp. smoked paprika

2–4 tbsp. water (30–60 ml.), as needed

Directions

1. Add 1 can of chickpeas (15 oz. / 425 g.), 1 cup of roasted red peppers (240 g.), 3 tablespoons of tahini (45 g.), 2 tablespoons of lemon juice (30 ml.), 1 tablespoon of olive oil (15 ml.), 1 clove of garlic, ¾ teaspoon of salt, and ¼ teaspoon of smoked paprika to a food processor.

2. Blend until mostly smooth, stopping to scrape down the sides as needed.

3. Add 2 tablespoons of water (30 ml.) and blend again. Continue adding water, 1 tablespoon (15 ml.) at a time, until the hummus is creamy and scoopable.

4. Taste and adjust salt or lemon juice if needed.

5. Transfer to a container and chill for at least 30 minutes for best flavor.

Pairs Well With

Fresh sourdough bread

Crackers or pita

Raw vegetables

Lemon Vinaigrette

Serves 4–6 (as a salad dressing) | Prep Time 5 minutes | Cook Time 0 minutes

Ingredients

¼ cup lemon juice (60 ml.)

½ cup extra virgin olive oil (120 ml.)

1 tsp. Dijon mustard

½ tsp. maple syrup or agave

½ tsp. salt

¼ tsp. black pepper

Directions

1. Add ¼ cup of lemon juice (60 ml.), ½ cup of olive oil (120 ml.), 1 teaspoon of Dijon mustard, ½ teaspoon of maple syrup, ½ teaspoon of salt, and ¼ teaspoon of black pepper to a small bowl or jar.

2. Whisk or shake vigorously until fully emulsified and smooth.

3. Taste and adjust lemon, salt, or sweetness as needed.

4. Use immediately or store in the refrigerator for up to 5 days. Shake well before using.

Pairs Well With

Arugula salad

Mixed greens

Roasted vegetables