Creamy Mushroom Soup with Truffle Oil & Sourdough Toasts (vegan)

This gorgeously creamy mushroomy soup is packed with intense mushroom flavour. The mushrooms when combined with creamy coconut milk are dreamy. To make this soup extra special I topped with some toasted sourdough, a big drizzle of truffle oil, mushrooms, crushed and toasted walnuts and fresh thyme – the perfect combination.

Because its creamy and packed with flavour I think its perfect for a festive starter.

You can use any mushrooms you prefer – I used a mix of wild and chestnut.

I hope you enjoy, much love Niki xxx

I'd love to know if you made this recipe.

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  Aprox 6 servings
  20 minutes preparation time
  30 minutes cook time


  • 1 onion roughly chopped 
  • 2 tbsp olive oil 
  • 600g mixed fresh mushrooms chopped up – I used wild and chestnut
  • 3 cloves garlic sliced 
  • Big pinch salt 
  • 250ml coconut milk 
  • 250ml vegetable stock 
  • 2 tbsp fresh thyme , leaves picked 
  • Sea salt
  • Freshly ground black pepper 
  • Juice 1/2 lemon
  • Drizzle truffle oil 
  • Coconut yogurt 
  • 1-2 slices toased sourdough sliced
  • Reserved mushrooms 
  • Fresh thyme 
  • Toasted walnuts 


  1. In a large pan, fry the onion on a medium heat with the olive oil until soft and caramelising. 
  2. Add the garlic and mushrooms and fry until the mushrooms have softened. 
  3. Now add a big pinch of salt. Scoop out 2 -3 tbsp cooked mushrooms – set aside 
  4. Add in the coconut milk & stock. Simmer for 10 minutes. 
  5. Using a stick blender of food processor blitz until creamy. 
To serve; 
  1. Toast the bread. 
  2. Spoon the soup into bowls 
  3. Drizzle with truffle oil and a swirl of coconut yogurt. 
  4. Top with the bread, reserved mushrooms, thyme and toasted walnuts. 

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Recipe Tags: mushrooms soup truffles



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