This soup makes a delicious entree, or accompaniment to a protein dish such as seafood or poultry.

Serves 4


  • 1 pound fresh button mushrooms, sliced
  • 1 medium brown onion, chopped
  • 1 large zucchini, chopped
  • 1 clove garlic, finely sliced
  • 1 tablespoon dried oregano leaves
  • ½ teaspoon ground cumin
  • Salt and pepper, to taste
  • 3 cups vegetable stock
  • 1 cup coconut milk
  • 1 tablespoon coconut oil


  1. Saute the onion and garlic in the coconut oil until softened. Add the mushroom, oregano, cumin, salt and pepper and continue to sauté for approximately 5 minutes.
  2. Add all remaining ingredients except the coconut milk. Simmer gently until all vegetables are soft.
  3. Add the coconut milk and continue to simmer for approximately 5 minutes.
  4. Use a blender to puree the soup until smooth and then serve.