Eggless Creamy Mushroom Soup with Coconut Milk
Total time50 min
Prep time15 min
Cook time35 min
4.7(4)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, thinly sliced
- 4 oz shiitake mushrooms, stems removed, thinly sliced
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp arrowroot starch
- 3 tbsp cold water
- 1 tbsp apple cider vinegar
- 1 tsp salt, or to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
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.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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