1 tsp olive oil

1 large onion, diced

1 clove garlic, minced

16 oz mushrooms, sliced

8 sprigs fresh thyme (leaves only)

2 cups low-sodium vegetable broth

1 (14 oz) can coconut milk (or coconut cream for richer texture)

1 tbsp coconut aminos (or soy sauce)

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat. Add onion and cook for about 5 minutes until translucent.
Add garlic and cook for 1 minute until fragrant.
Add mushrooms and thyme leaves. Sauté for 8–10 minutes until the mushrooms release moisture and start to brown.
Pour in vegetable broth, coconut milk, and coconut aminos. Stir well and bring to a gentle simmer.
Simmer uncovered for 10–15 minutes to blend flavors and slightly thicken the soup.
For a creamy texture, blend all or part of the soup with an immersion blender; for a chunkier version, leave as is.
Season with salt and pepper to taste. Serve hot, garnished with fresh thyme or a drizzle of coconut cream.

Add a splash of white wine for richer flavor.

Stir in quinoa, rice, or lentils for added texture and protein.

Use nutritional yeast for a subtle cheesy note.

Substitute part of the coconut milk with almond or oat milk for a lighter version.

Freeze leftovers up to 2 months for easy future meals.