Mushroom Coconut and Peanut Soup -vegan

I never thought that mushrooms and peanuts would go together. Coconut milk instead of double cream in a soup is a pretty standart method while cooking vegan dishes. But adding peanut butter and roasted peanuts to that soup sounded a bit strange to my ears.

But this is from an ALDI recipe collection.

From my veal goulash last Sunday I had 3/4 of a punnet of brown button mushrooms still in the veggie drawer of my fridge. They needed a purpose. The ALDI recipe was sitting on my stack of recipes. Now or never.

All other ingredients were at home as well.

Recipe for 2:

200 g button mushrooms

1 onion, 1 garlic clove, 1 tbsp rapeseed oil

Salt, pepper, nutmeg, juice 1/3 lemon

1 1/2 tbsp peanut butter, 500 ml veg stock, 200 ml coconut milk

2 stalks parsley, 25 g roasted unsalted peanuts

Clean the mushrooms and set 2 bigger ones aside for later. Chop the others. Chop onion and garlic. In oil start with the mushrooms, after 3 min add onion and garlic and saute for 5 min. Season. Add stock and coconut milk and cook 7 min. Use a stick blender and make a fine soup. Add peanut butter. Add lemon juice and check the seasoning.

Slice the leftover mushrooms and toss them in a little oil in a small pan. 

Ladle the soup in two bowls and divide the sauteed mushrooms. Add parsley and peanuts.