Coconut Mushroom Soup

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
Servings: 8


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

In a large pot, place mushrooms, onion, celery, carrots, garlic, coconut oil, and salt and pepper.

Cover pot and cook on high heat for 20 minutes. Stir from time to time.  

Remove lid. Add coconut milk and broth and bring to boil.

Reduce heat to medium, cover pot, and cook for another 10 minutes.

Add fresh dill to the pot. Use a hand blender to create a smooth thick soup.

Serving suggestion: add ½ tsp coconut oil to each serving.