VELVETY MUSHROOM & THYME SOUP
Velvety Mushroom & Thyme Soup is a luxurious, deeply flavoured dish that combines the umami-rich taste of mushrooms with the subtle, aromatic notes of fresh thyme. The coconut milk adds a smooth, creamy texture, making this soup both comforting and satisfying. Mushrooms are an excellent source of antioxidants and immune-boosting properties, while thyme brings a touch of warmth and depth to every bite. Perfect as a starter, a light meal or a cosy dinner option, this soup is easy to prepare yet rich in flavour, making it an ideal dish for both everyday meals and special occasions.
RECIPE CATEGORY
Soup / Stew, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, European
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Autumn, Winter, Comfort Food, Family Dinner, Light Lunch
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low Sodium, Healthy, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
The following are the ingredients which we need to prepare this velvety mushroom & thyme soup.
- 100g mushrooms, sliced
- ¼ tsp fresh thyme
- 100ml vegetable broth
- 50ml coconut milk (or cream)
- 1 clove garlic, minced
- Salt and pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 9g
- Fats: 7g
- Fibre: 2g
- Sodium: 140mg
PREPARATION
- Sauté The Garlic: Heat a saucepan over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
- Cook The Mushrooms: Add the sliced mushrooms and fresh thyme, stirring frequently. Cook for about 5 minutes until the mushrooms are golden and tender.
- Pour In The Broth: Add the vegetable broth and bring to a gentle simmer. Let it cook for another 5 minutes.
- Blend The Soup: For a creamier consistency, use an immersion blender to partially or fully purée the soup.
- Incorporate The Coconut Milk: Stir in the coconut milk and warm through for 2 minutes. Season with salt and pepper to taste.
- Serve And Enjoy: Pour into a serving bowl and garnish with extra thyme, a drizzle of olive oil or toasted nuts.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some tips to help you prepare this velvety mushroom & thyme soup.
- Creamier Texture: Blend the soup completely for a smooth, velvety finish.
- Deeper Flavour: Roast the mushrooms before adding them to intensify their richness.
- Balanced Acidity: A splash of lemon juice or balsamic vinegar brightens the flavour.
- Extra Thickness: Blend in a handful of cooked white beans or cashews.
- Garnishing Ideas: Top with truffle oil, toasted pumpkin seeds or fresh parsley.
- Serving Suggestion: Enjoy with crusty bread or a fresh side salad for a well-rounded meal.
- Spice It Up: Add a pinch of smoked paprika, nutmeg or cayenne for extra warmth.
- Chilled Summer Option: Serve cold with a swirl of coconut yoghurt for a refreshing version.
VARIATIONS
- Spiced Version: Stir in curry powder or cumin for an exotic twist.
- Protein Boost: Add lentils, tofu or chickpeas for extra nutrition.
- Nutty Flavour: Blend in almond or cashew butter for a richer taste.
- Low-Carb Alternative: Replace mushrooms with roasted cauliflower or zucchini.
- Extra Veggies: Mix in spinach, leeks or carrots for added nutrients.
- Cheesy Twist: Sprinkle nutritional yeast for a dairy-free umami boost.
- Crunchy Topping: Garnish with crispy shallots or croutons for contrast.
- Rustic Version: Skip blending and leave the mushrooms chunky for texture.
PREPPING AND STORAGE
- Fridge: Store in an airtight container for up to 3 days. Reheat gently over low heat.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.