Mushroom and courgette soup

Savoury, autumnal soup full of immune boosting mushrooms.


1 tbs olive oil (optional, replace with 60ml water for oil free)

1 large onion, sliced

2 cloves garlic, finely chopped or crushed

fresh thyme, couple sprigs or 1/2tsp dry

300g mushrooms, any type – can be a mixture button, brown, exotic, wild; sliced

1 medium courgette, roughly chopped

60ml of Marsala wine (optional, adds depth)

1-2 handfuls of dry mushrooms (such as porcini)

750ml of vegetable stock

2 Tbs of coconut cream





  1. In a soup pot heat up the oil (or water if using), add the onions, garlic and thyme. Sauté till the onion is softened and translucent.
  2. Add the mushrooms and courgettes and sauté till softened.
  3. Add in the Marsala if using and let boil (this cooks out the alcohol)
  4. Add the stock and coconut cream and cook on medium heat for 20min.
  5. Blend till smooth, season with pleanty fresh pepper and serve.

Share this recipe


Keep in touch

and get a free Plant Based Nutrition guide