Vegan mushroom soup with coconut milk and salty granola crunch

I love puréed soups!

Especially when they are home-made and have only simple and fresh ingredients.

No flour, no heavy cream – just simple and healthy. My soup is super easy to make but it has a bit of a fancy twist – salty granola that can be gluten-free if you wish.

This granola is a great idea for those who have hard time skipping bread during meals.

It’s crunchy, salty and super yummy! Great addition to the silky soup. I promise, you will love it!

Ready?

Let’s go cooking!

We will need:

8 baby portabella mushrooms (can use any mushrooms you have)

1/2 white onion

1/2 celery stick

2/3 cup of coconut milk (I use the “lite” version)

1/4 of a water or vegetable broth

Canola oil

For granola

2 table spoons of oats

1/2 tea spoon of coconut oil

Cumin, salt (to taste)

Chop onions, celery, mushrooms. Sauté these for 5 minutes.

Add milk, water and mix together in a blender.
Warm up your oven to a 165C/325F.

Mix oats, coconut oil, salt and cumin together. Use parchment paper and bake your oats for 10-15 min or until they are toasted and smell great. They will get crunchy outside. Cool them and put over your bowl of soup.

Ready to serve! Enjoy!