Cream of Mushroom Soup
Dairy-Free, Gluten-Free
A simple, flavourful soup ready in minutes
Ingredients
✓ 200 g button or flat mushrooms
✓ 3 tablespoons coconut or tapioca flour
✓ 700 ml water
✓ 4 sprigs fresh parsley
✓ 1.5 tablespoons vegetable stock
✓ 200 ml coconut cream
✓ salt, to taste
Method
1. Place the mushrooms into a Thermomix or food processor and finely chop 10 seconds.
2. Add the water and vegetable stock. Cook at 100°C for 10-12 minutes.
3. Finely chop the and add the parsley with the coconut or tapioca flour, and coconut cream. Cook for 3 minutes at 80°C.
4. Blend for 30 seconds until smooth.
5. Season with salt to taste and serve.
Serve & Enjoy
Perfect as a base for savoury or sweet toppings, these rolls are a versatile staple for any low-carb or gluten-free lifestyle.