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Mushroom pepper soup


  • 300g mushrooms

  • 2 cloves of garlic

  • 1 onion

  • 1 vegetable stock cube

  • 1 tablespoon olive oil

  • Freshly ground black pepper

  • 100g coconut cream

  • 1 Tblsp balsamic vinegar



  1. Wash the mushrooms and chop into small chunks.

  2. Peel the garlic and onion and chop into small pieces. 

  3. Dissolve the stock cube in a mug of boiling water.

  4. In a large saucepan heat the oil and add the garlic, onion and mushrooms.

  5. Cook over medium heat for 10 minutes, hald way through add the balsamic vinegar, then add the stock and seasoning, bring to the boil and simmer for another10 minutes.

  6. Remove from the heat, add the coconut cream

  7. Add to a blender and blend until smooth. 

  8. Pour into a bowl and enjoy.

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