Mushroom Coconut Soup

Mushroom Coconut Soup

This rich umami packed soup will entice your taste buds.

Makes 2 Servings
Total Time 15 Minutes
Difficulty Easy
Container 2.0-litre Container


  • 420 ml coconut milk, about 1 can, shaken
  • 200 g mushrooms, cleaned
  • 1 Tablespoon bouillon cube
  • 2 Tablespoons black garlic
  • 130 g butter beans, drained, rinsed
  • ¼ teaspoon tamari
  • 1 teaspoon tahini, or sesame seeds


  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes and 45 seconds or until heavy steam escapes. Serve immediately.

Chef's Notes

  1. If you do not have black garlic, substitute with regular garlic cloves. For a more intense flavour, adjust the amounts of tamari, tahini, and pepper. Tamari and tahini add saltiness to the soup so do not add any salt; taste it before adding.
  2. Try pouring this soup over-roasted, chopped mushrooms for additional texture. Garnish with fresh herbs, sliced scallions or chives, or a dollop of cashew cream.

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