How to Make Paleo-Friendly Mushroom Soup with Coconut Milk

How to Make Paleo-Friendly Mushroom Soup with Coconut Milk

In recent years, the Paleo diet has gained a lot of popularity. It’s based on eating foods that our ancestors from the Paleolithic era had access to, such as lean meats, fish, fruits, vegetables, nuts, and seeds. The idea is to avoid processed foods, grains, and dairy. But does that mean you have to give up on creamy, comforting soups? Absolutely not! Today, I’m thrilled to share with you a simple yet delicious recipe for Paleo-friendly mushroom soup made with coconut milk. This soup is not only creamy and flavorful but also dairy-free and grain-free.

Ingredients You’ll Need:

1. Mushrooms: 500g (about 1 pound), sliced. You can use any type of mushrooms you like or mix several types for a richer flavor.
2. Coconut Milk: 1 can (400 ml or about 13.5 oz), full-fat for a creamier texture.
3. Onion: 1 large, finely chopped.
4. Garlic: 2 cloves, minced.
5. Chicken or Vegetable Broth: 4 cups. Make sure it’s paleo-friendly if you’re buying it pre-made.
6. Olive Oil or Coconut Oil: 2 tablespoons, for sautéing.
7. Fresh Thyme: 2 teaspoons, chopped. You can also use 1 teaspoon of dried thyme if fresh is not available.
8. Sea Salt and Black Pepper: to taste.
9. Optional: Fresh parsley or chives for garnish.

Step-by-Step Guide:

1. Prepare Your Ingredients: Start by cleaning your mushrooms with a damp paper towel. Slice them evenly. Then, chop your onion finely and mince the garlic. It’s all about prepping your ingredients before you begin cooking.

2. Sauté the Onion and Garlic: In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 3-5 minutes. Add the minced garlic and stir for another minute until fragrant.

3. Cook the Mushrooms: Add the sliced mushrooms to the pot. You might think it looks like a lot of mushrooms, but they will shrink as they cook. Stir occasionally until the mushrooms have released their water and brown, about 8-10 minutes.

4. Add Broth and Simmer: Pour in the chicken or vegetable broth, add the chopped thyme, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook uncovered for about 15 minutes. This step allows the flavors to meld together beautifully.

5. Blend the Soup: After the soup has simmered, use an immersion blender to puree the soup directly in the pot to your desired consistency. If you like it completely smooth, blend thoroughly. If you prefer some texture, blend it less.

6. Add Coconut Milk: Stir in the full can of coconut milk and let it simmer for another 5 minutes. The coconut milk adds a creamy texture and a hint of sweetness that complements the earthiness of the mushrooms.

7. Season and Serve: Finally, season your mushroom soup with sea salt and black pepper to taste. Serve it hot, garnished with fresh parsley or chives if desired.

Tips and Variations:

• Thickening the Soup: If you prefer a thicker soup, you can add a tablespoon of arrowroot powder or tapioca flour mixed with a little water into the soup before adding the coconut milk. Stir well to avoid lumps.

• Adding Protein: For an extra protein boost, consider adding cooked, diced chicken or turkey to the soup. Make sure to add it after you’ve blended the soup and are simmering it with the coconut milk.

• Vegetarian Version: If you’re vegetarian, use vegetable broth and consider adding a can of drained and rinsed white beans when you add the coconut milk for additional protein and fiber.

Final Thoughts

This Paleo-friendly mushroom soup with coconut milk is not only delicious and comforting but also packed with nutrients. It’s a perfect example of how following a Paleo diet doesn’t mean sacrificing flavor or variety in your meals. Whether you’re strictly following the Paleo diet or simply looking to incorporate more wholesome, unprocessed foods into your diet, this soup is a fantastic addition to your cooking repertoire. Enjoy!