Creamy Mushroom and Spinach Soup

Healthy and filling soup, especially for those ones who wants to eat less just before Easter. I used only couple of ingredients and for the first time ever I replaced sour cream with coconut milk. Result is exactly the same, or even better, as I know I prepared something cleaner without any animal fat. Give a try, it takes around 15 minutes to have this simple and hearty lunch ready. 

Creamy Mushroom and Spinach Soup 

(makes 1 portion )

1 vegetable stock cube 

300 ml hot water

1 tbsp olive oil 

5 small mushrooms

1 onion 

1 small carrot 

50 g fresh spinach

4 basil leaves plus 1 small one to decorate 

1 tbsp coconut milk 

Ground pepper 

1 slice  to bread 

First prepare vegetable stock. Place stock cube in small bowl and pour 300 ml hot water over it. Stir it for couple of seconds, till dissolved. Leave it on the side.

Wash all vegetables and peel those which need to be peeled. Cut them all really finely.

Heat larger pan over a medium heat, and pour in 1 tbsp of olive oil. Take one spoon of sliced mushrooms and fry it for couple of minutes on the both sides.

When golden brown, take pan out of the heat and place mushroom pieces on paper towel.(The paper towel will absorb rest of the olive oil).

You'll need those little slices of mushroom to garnish your soup. 

Put the pan back on the medium heat, and add remaining mushrooms,onion, carrot, fresh spinach and basil leaves. Pour earlier prepared stock over all vegetables, place a lid on the top of the pan, and leave it for around 5 minutes. During those 5 minutes, our veggies will sweat a bit and become softer. It's a bit like sauna for veggies. 

After 5 minutes, stir in coconut milk.

Transfer all veggies and remaining stock into deeper dish, and use hand blender to make a cream. 

Pour the soup into serving bowl and garnish it with previously fried mushrooms, the basil leaf and tiny drop of coconut milk. Sprinkle with ground pepper and serve with toasted slice of bread! Mmmm!