Nature, experience, and tradition create in our conscious a link between certain foods and times or seasons. Fresh fruits are more common in the summer, while root vegetables in the winter. Eggnog and ginger-bread-cookies are associated with Christmas as potato latkes and jelly doughnuts are with Hanukah. Salads are great for hot days and warm soups are a staple for the cold season. The inspiration for this vegan soup was my desire to cook winter and summer together in one pot: hence the combination of mushrooms, which grow in cold, dark, and wet weather, and coconut, which comes to us from a tropical climate. This is a rich and thick soup that is very simple to make. It’s a nice dish to come home to on a cold day.
Preparation time: 55 minutes
1lb/½ kg sliced mushrooms of your choice (I used crimini and white)
1 large onion – chopped
2 cups chopped celery (about 6 stocks)
2 cups chopped or shredded carrots (about 3 carrots)
1 tbsp minced garlic
2 packages fresh dill (.66oz/18.9g each package)
3 tbsp coconut oil
2 cups vegetable broth
2 cups coconut milk
Salt and pepper
Reduce heat to medium, cover pot, and cook for another 10 minutes.
Serving suggestion: add ½ tsp coconut oil to each serving.