Portobello Mushroom and Sweet Potato Soup Recipe

Warm up with a comforting bowl of Portobello Mushroom and Sweet Potato Soup. This hearty and creamy soup is packed with earthy flavors from the mushrooms and sweetness from the sweet potatoes. It's a perfect meal to cozy up with on a chilly day. The recipe is easy to make and will leave you satisfied and nourished. Serve it with some crusty bread for a complete meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 Portobello mushrooms, sliced
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until soft and translucent.
3. Add the sliced Portobello mushrooms and cook until they release their moisture.
4. Add the diced sweet potatoes, vegetable broth, coconut milk, dried thyme, salt, and pepper.
5. Bring the soup to a boil, then reduce heat and let it simmer until the sweet potatoes are tender.
6. Use an immersion blender to puree the soup until smooth and creamy.
7. If you don't have an immersion blender, you can transfer the soup in batches to a blender and blend until smooth.
8. Adjust seasoning with salt and pepper if needed.
9. Serve the soup hot, garnished with fresh parsley.

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