Mushroom & Coconut Milk Soup

This time of year it’s useful to have a stash of soup recipes under your belt. The ultimate in comfort food, and brilliant at using up random ingredients you have sitting in the bottom of your fridge.


  • 1/2 a paper bag of mushrooms (I’m referring to the bags in the supermarket that you fill, say around 10)
  • 1 can of coconut milk
  • 1 red pepper
  • 4 spring onions
  • 1 inch piece of ginger
  • 1 tsp dried coriander
  • Shake of chilli powder
  • 3 Cardamom pods – seeds only
  • Shake of cayenne pepper
  • Glug of oil


If you’ve a Vitamix you can probably guess what I’m going to say…whack it all in and 5 minutes later, tasty soup! For those of you cooking traditionally, this bit is for you….

  1. Chop the mushrooms, pepper and spring onion into evenly sized pieces.
  2. Heat the oil in a large pan.
  3. Add the mushrooms, pepper and onions.
  4. Grate or slice the ginger and add to the pan.
  5. Add the spices.
  6. Add the coconut milk and simmer until all the vegetables have softened.
  7. Pop in a food processor or use a stick blender to blend into soup!

Enjoy! Serve with crusty bread or on its own. Up to you!

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