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Coconut Soup
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| 4 cups | coconut milk |
| 4 cups | mushrooms, (crimini, baby portobello, shitake, oyster, etc...) |
| 2 tsp | smoked hungarian paprika |
| 1-2 Tbsp | gluten free tamari, or nama shoyo |
| 1 tsp | cayenne pepper |
| 1 Tbsp | fresh chives |
| 1 Tbsp | fresh thyme |
| 1 | red onion, (chopped) |
| 2 Tbsp | coconut oil |
| 2-3 Tbsp | chickpea flour |
1. Place 1Tbsp of coconut oil in sauce pan heat on medium heat.
2. When melted add in diced onion and saute until translucent. Make sure not to carmelize the onions!
3. Add mushrooms and tamari/nama shoyo and turn on medium low heat and saute for 10-15min until mushroom are soft.
4. Meanwhile, heat the coconut milk on low in a pot.
5. Add the chickpea flour, smoked paprika, and cayenne~ stir throughly.
6. Put in 1/2 T of chives and thyme into the sauteed mushroom mixture the last minute of cooking.
7. Add saute into pot of coconut milk.
8. Add 1T of coconut oil
9. Stir and heat until just begins boiling
10. Add the remaining fresh thyme and fresh chives sprinkle with a dusting of smoked paprika and serve
You can serve this as a main meal with bread, rice, or pasta
Or as a side dish with different meats or veggies
For a light lunch serve with a organic spring mix with our parsley pesto
Recipe uploaded with Shop'NCook for iPhone.
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