Ingredients
2 tbsp
avocado oil
1
large onion, diced
1 1/2 lb
sliced cremini or button mushrooms (see notes)
1 tbsp
onion powder
1 tbsp
chopped thyme (see notes)
1 tbsp
fresh marjoram (see notes)
1 tsp
chopped fresh lavender (see notes)
2 tbsp
minced garlic
2 tsp
kosher salt
1/2 tsp
black pepper
1 cup(s)
vegetable broth, if needed
1
can of coconut cream
chopped green onions or chives, for garnish
zest of one small lemon, for garnish
Directions 8 steps | 35 Minutes
Step 1
In a soup pot over medium-high heat, heat the avocado oil.
Step 2
Add the onions and sauté until softened and slightly translucent.
Step 3
Add the mushrooms and stir to combine. Cover the pot and cook for 2-3 minutes, until the mushrooms start to give off their liquid.
Step 4
Stir in the onion powder, thyme, lavender, marjoram garlic, salt and pepper. Cook for 1 minute.
Step 5
If the mushrooms did not give off much liquid, add the vegetable broth. Stir to combine and simmer for 15-20 minutes.
Step 6
Add the coconut cream and mix well. Taste and adjust seasonings to taste.
Step 7
Blend the soup with an immersion blender until smooth and creamy.
Step 8
Ladle soup into bowls and top with chopped chives and lemon zest. Enjoy!
Notes:
- Your favorite mushroom of choice can be substituted in this recipe.
- If using dried thyme, use 1 teaspoon.
- If using dried marjoram, use 1 teaspoon.
- if using dried lavender, use ¼ teaspoon.
Nutrition Per Serving
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CALORIES
505
FAT
46.8 g
PROTEIN
10.5 g
CARBS
21.2 g
FOOD FOR THOUGHT?
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