Savor tradition with Coconut and mushroom soup: creamy and tasty, thanks to coconut milk and champignons. Find out more and bring Italy to the table!
Clean and roughly chop the champignons and quickly sauté them with a little oil. Add the coconut milk and as soon as it changes from solid to liquid add the water as well. Blend everything with a hand blender, add the salt and cook for 10 minutes from the moment it starts boiling. You can garnish as desired with other mushrooms, some coconut, a drizzle of raw olive oil and chia seeds. And to add a "cruchy" touch, I suggest dipping in some croutons (simply by toasting bread with some oil).
Italia, Emilia Romagna
| Energy (kcal) | 130 |
| Carbohydrates (g) | 2.05 |
| of which sugars (g) | 1.7 |
| Fat (g) | 12.05 |
| of which saturates (g) | 10.59 |
| Protein (g) | 2.7 |
| Fibre (g) | 1.6 |
| Salt (g) | 0.02 |
