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Mushroom Soup With Parsnip and Thyme



200 grams of mushrooms

2 parsnips

1 yellow onion

2.5 dl coconut milk

1 tablespoon thyme, fresh or dried

2 tbsp coconut aminos

1 pinch of salt

1 tablespoon lemon juice

4 dl water

3 tablespoons coconut oil or olive oil


Use a large and deep frying pan or a saucepan. Chop the onion, and peel and divide the parsnips into small pieces. Fry together on medium heat in coconut oil / olive oil until everything is almost soft. Put away. Do not wash the frying pan.

Slice or divide the mushrooms. Fry until nicely colored. Put onion and parsnip back in the pan.

Add coconut milk, water and thyme and bring the soup to a boil. Add coconut aminos and lemon juice. Put on a lid and let it simmer on medium heat for 10-15 minutes. Season with salt.