Dairy-free mushroom soup

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A soup rich in prebiotic fibre from mushrooms and onion can help support the growth of beneficial gut bacteria. Coconut milk instead of dairy makes it dairy-free and adds a rich creaminess, while the thyme and garlic add depth of flavour.

Ingredients

• 1 lb mixed mushrooms (such as shiitake, cremini, and oyster), sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil (ghee or coconut oil)
• 1 tbsp ghee or coconut oil
• 4 cups vegetable broth
• 1 can full-fat coconut milk
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. In a large pot or Dutch oven, heat the olive oil and ghee or coconut oil over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
2. Add the sliced mushrooms and continue to sauté until they release their liquid and begin to brown, about 10-15 minutes.
3. Add the vegetable broth, coconut milk, and dried thyme to the pot. Bring to a simmer and cook for 10-15 minutes, or until the mushrooms are fully cooked and the soup is heated through.
4. Season with salt and pepper to taste.
5. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender and puree in batches.
6. Garnish with fresh parsley, if desired, and serve hot.