Mushroom & Spinach Coconut Milk Soup
A light, broth‑like soup with mushrooms, spinach, and coconut milk, seasoned with thyme.
Total
25 min
Prep
10 min
Cook
15 min
Serves
2
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Recipe serves 2
Ingredients
- 1 cup Canned coconut milk
- 1 cup Mushrooms, sliced
- 1 cup Fresh spinach
- 1 tablespoon Olive oil
- 1/2 teaspoon Dried thyme
- to taste Salt
- to taste Black pepper
Instructions
- 1
Heat olive oil in a pot over medium heat; add mushrooms and sauté 4 minutes.
- 2
Add coconut milk and thyme; bring to a gentle simmer.
- 3
Stir in spinach and cook until wilted, about 2 minutes.
- 4
Season with salt and pepper, then ladle into bowls.
Nutrition per serving
Calories
240
12% of a 2,000 kcal day
| Protein | 6 g |
| Carbohydrate | 9 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 210 mg |
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