So I have a thyme bush growing in my garden. It’s the best herb to grow because it’s self sufficient, I never prune it or water it (not that it would need much watering in Ireland). It’s brilliant because it means anytime I’m roasting potatoes or cooking anything really I can run outside a cut off some fresh thyme! Herbs add so much flavour to cooking (vegan or not).
There was an abundance of mushrooms in my fridge this week, the misshapen kind that nobody choses when really they are perfectly edible. We’ve just become so conditioned as to how we think vegetables should look. Anyway that’s a separate point! So with all this nice weather we aren’t having I felt like something lighter for dinner and decided on a soup. This soup is so simple and really tasty, loads of umami flavours from the mushrooms. (The more different kinds of mushrooms you use the better). It’s also gluten free, sugar free and dairy free of course! Vegan creaminess 😉
Ingredients
600g of mushrooms (I had button and chestnut but adding porchini and shitake would make this way better)
1 red onion finely diced
2 large cloves of garlic minced
A large handful of fresh thyme- washed and picked
1.5 L of vegetable bouillon/stock
1 tsp rice wine vinegar
200ml coconut cream
Salt and pepper to taste
Method
Sauté the onion in a pan (large enough to cook your soup in) until translucent- you can use oil or water to cook the onion whichever you prefer
Add in the garlic and thyme cook for 2-3 minutes more taking care not to burn
While this is cooking slice your mushrooms into thin slices- this soup will not be blended so thin slices work better
Add the mushroom to the pan with a splash of water and the vinegar and cover with a lid- cook the mushrooms for 5-6 minutes until soft and dark
Pour over the stock and bring to a simmer, cook for 8 minutes
Allow the soup to cool slightly and mix in the cream, simmer for a further 2 minutes
Season to taste with salt and pepper, it’s so creamy!
