Nutritional Info

Nutrition Facts

Serving Size 1 (120g)

Calories 256
Calories from Fat 64 (25%)
Amount Per Serving %DIV
Total Fat 7.1g 11%
Saturated Fat 1.8g 9%
Monounsaturated Fat 4g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 69.5mg 3%
Potassium 584.9mg 12%
Total Carbohydrate 42.6g 14%
Dietary Fiber 0g 0%
Sugars 0g
Protein 5g 10%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content

Coconut Cream Of Mushroom Soup

By: Nosalt
Source: 500 Vegan Recipes
Recipe Description
It's almost embarrassing how easy this recipe is. But it really does create super yummy results. Rich, slightly sweet, and certainly earthy, this soup calls for a combination of button and portobello mushrooms, but feel free to use whatever you have on hand.
Prep time
10 min
Cook time
30 min
Ready In
40 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  non dairy butter
8 Ounce(oz)  button mushrooms, drained
8 Ounce(oz)  portobello mushroom caps, sliced
2 Tablespoon(T)  garlic, minced
16 Ounce(oz)  coconut milk
1 Pinch(pn)  salt, to taste
2 Tablespoon(T)  coconut, shredded
1 Pinch(pn)  pepper, to taste


Melt the butter in a pan and saute the mushrooms and garlic for 7 to 10 minutes, or until the mushrooms have shrunk in size by about half. Add the coconut milk and bring to a boil. Reduce to a simmer and simmer for 15 minutes. Using an immersion or a counter top blender, puree until smooth. Season with salt and pepper and garnish with the shredded coconut.

Additional notes

Tip: If using a countertop blender, let the soup cool slightly before pureeing, so as to avoid a hot liquid explosion.

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.