Earthy cremini mushrooms get cooked down until deeply browned and jammy, building a savory, umami-packed base before everything gets simmered in broth and blitzed silky smooth. Full-fat coconut milk stirred in at the end is what gives this soup its luxurious, velvety body, with a splash of apple cider vinegar to brighten and balance all that richness. Thyme and cumin add warmth without overpowering the mushrooms, and a scatter of fresh parsley on top keeps things fresh and vibrant bowl to bowl. It's the kind of soup that tastes like it took far more effort than it did — cozy, deeply flavorful, and satisfying enough to eat on its own with crusty bread alongside. This one is a genuinely great fit for a dairy free kitchen, since the creaminess comes entirely from coconut milk rather than any cream or dairy at all. Make a double batch, because it reheats beautifully and only gets better as the flavors settle overnight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
