Dairy-Free Creamy Mushroom Soup

This soup makes a delicious entree, or accompaniment to a protein dish such as seafood or poultry.

Serves 4

Ingredients

• 1 pound fresh button mushrooms, sliced
• 1 medium brown onion, chopped
• 1 large zucchini, chopped
• 1 clove garlic, finely sliced
• 1 tablespoon dried oregano leaves
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• 3 cups vegetable stock
• 1 cup coconut milk
• 1 tablespoon coconut oil

Method

1. Saute the onion and garlic in the coconut oil until softened. Add the mushroom, oregano, cumin, salt and pepper and continue to sauté for approximately 5 minutes.
2. Add all remaining ingredients except the coconut milk. Simmer gently until all vegetables are soft.
3. Add the coconut milk and continue to simmer for approximately 5 minutes.
4. Use a blender to puree the soup until smooth and then serve.