Michelle's Freefrom Mushroom and Coconut Milk Soup

Corn, egg, gluten, milk, nightshade, nut, peanut, sesame, soya & wheat free; can be lactose free

This is a really mushroomy soup. The lemon juice gives it a refreshing tang.

Serves

IngredientsMushroom soup

  • 3 tbsp olive oil and 45g / 1½ oz goat butter – or 6 tbsp olive oil
  • 6 small leeks, trimmed and sliced finely
  • 350g / 12 oz chestnut mushrooms, chopped small
  • 600ml / 20fl oz coconut milk
  • 600ml / 20fl oz gluten/wheat-free vegetable stock
  • sea salt and freshly ground black pepper
  • juice 1–2 lemons
  • 100g / 4 oz oyster or shitake mushrooms, sliced
  • extra 2 tbsps olive oil

Method

  1. Heat the oil or oil and butter in a heavy pan and add the leeks.
  2. Sautée gently for 2–3 minutes, then add the chopped mushrooms.
  3. Continue to cook gently, uncovered for a further 10 minutes.
  4. Add the coconut milk and stock.
  5. Bring to the boil then reduce the heat and simmer for approximately 20 minutes.
  6. Purée in a liquidiser or food processor then return to the pan and season to taste with the salt, pepper and lemon juice.
  7. When ready to serve, heat the extra oil in a pan and briskly fry the sliced oyster or shitake mushrooms.
  8. Reheat the soup and serve with the extra mushrooms scattered over the top.

Serves 6 – per portion
201cals – 7g protein
16g total fat – 5g sat / 10g mono / 1g poly
8g carbohydrate of which 6g sugar
2.5g fibre – 327mg sodium / 0.8g salt
18mg calcium

Good Source of: Vitamin B1, B6, folate & copper

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