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Mushroom Coconut Milk Soup Recipe

A rich, earthy soup typically served in coffee cups finished with a dollop of frothed Nestlé A+ Milk to give the cappuccino effect.

Nutritional info

  • 10.2 mg
    Calcium
  • 7.7 gm
    Total Fat
  • 0.3 mg
    Iron
  • 86.0 kcal
    Energy
  • 0.6 mg
    Vitamin C
  • 2.7 gm
    Carbohydrate
  • 1.6 gm
    Protein
  • 11.6 mcg
    Vitamin A
  • 0.0 mcg
    Vitamin B12
1/8 Cup(18.0 ml) Coconut Milk
1 Tsp(4.0 gm) Butter
1/4 Cup(100.0 ml) Vegetable Broth
1/4 Powder Tsp(0.75 gm) Black Pepper
1/4 Tsp(1.0 gm) Salt
1 Tsp(4.0 gm) Coconut Oil
1/4 Powder Tsp(0.5 gm) Nutmeg
1/4 Stick(0.06 gm) Cinnamon
1/2 Chopped Tsp(1.0 gm) Ginger
1 Chopped Tbsp(8.0 gm) Onion
1/4 Chopped Tsp(0.62 gm) Garlic
1/2 Chopped Cup(46.0 gm) Mushroom
  • In a pan add and 1 tsp coconut oil, add 1 tbsp chopped onion, 1/4th tsp chopped garlic, 1/2 tsp chopped ginger, add 1/2 cup chopped mushroom, add 1/4th tsp salt, 1/4th tsp black pepper & saute well.

  • Add 1/2 cup vegetable broth stir well, allow it to cool.

  • Add the mixture in the blender and blend till smooth consistency

  • Add soup and 1/8 cup coconut milk 1 tsp butter into it and whisk well until foamy

  • Add blended soup and add prepared foam on it.

  • Add 1/4th tsp cinnamon and 1/4th tsp nutmeg powder powder on it and Serve