Creamy Vegan Mushroom Soup

Method

1. In a medium pot, heat the olive oil. Add the mushrooms, garlic, and onion and cook over medium high until the mushrooms are browned and the onions are translucent (approximately 10 minutes). Sprinkle the flour over the mushroom mixture and stir until all the flour is absorbed.
2. Add the thyme, bay leaf, salt, pepper and vegetable stock. Stir, making sure to scrape up the brown bits on the bottom on the pot. Bring to a boil, then reduce to simmer for 5 minutes.
3. Remove the pot from the heat. Carefully ladle roughly 1/2 of the soup into a blender and puree until smooth (make sure your blender has a vented lid to allow steam to escape).
4. Place the soup pot back on the element and then pour in the puree and coconut milk. Stir until heated. Serve with garnish of choice.

Special equipment | blender with vented lid – alternatively a stick blender can be used.

Notes | if you prefer not to use coconut milk, replace with cream in equal measure.