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Creamy Mushroom Soup (dairy free)

IMG_4906This is so earthy and satisfying! It’s also very quick to make.


  • 1+ lb mushrooms, washed and coarsely chopped
  • 1 onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 1 large zucchini, chopped
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 3-4 cups stock to cover
  • 2 tbsp coconut oil or clarified butter
  • 1 tsp sea salt
  • Pepper to taste


Melt the coconut oil over medium heat. Sauté the onions and garlic for 5 minutes.

Add the mushrooms, thyme and bay leaves and sauté, tossing for another 5 minutes.

Add the zucchini and cook until the vegetables release their juices (about 10-15 minutes).

Add the stock, salt and pepper and taste the broth. Bring to a boil and then reduce the heat and simmer for 5 minutes.

Remove the bay leaves and blend.

Taste again and adjust salt, pepper or add a little extra broth. You can also add 1 tbsp apple cider vinegar for a little tart undertone.

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