Sopa de champiñones vegana rápida y fácil

Ingredientes

• 1 tablespoon avocado oil
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 8 ounces sliced white mushrooms
• 8 ounces sliced baby bella mushrooms
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 (13.66 ounce) can full-fat coconut milk
• 32 ounces vegetable stock

Preparación

1. 1

   In a large stock pot, heat the avocado oil over medium heat. Add the onion and sauté until just softened, about 3 minutes.

2. 2

   Add the garlic, mushrooms, salt, pepper, basil, and oregano and sauté until the mushrooms release their liquid and cook down, about 10 minutes.

3. 3

   Add the coconut milk and vegetable stock and stir until the coconut milk is completely combined with the stock.

4. 4

   Bring to a simmer and allow to simmer for 10 minutes. Serve and enjoy!