Vegan Thyme & Rosemary Mushroom Soup
How to Make It
In a large heavy saucepan, heat the coconut oil. Cook the onions and garlic for a few minutes, then add in the mushrooms, stirring well. Add the vegetable broth, thyme and rosemary, bring to a boil, and reduce heat to a simmer. Cook for 15–20 minutes. Carefully puree in a blender. Add back into the pot. Add in the coconut milk. Bring to a boil then reduce to a simmer. Season with sea salt and pepper before serving.