Creamy mushroom soup

Serves 4 | prep time 25 min | total time 35 min


  • 750 ml vegetable stock
  • 2 red onions, sliced
  • 600 g mixed mushrooms, roughly chopped
  • 1 red pepper, thinly sliced
  • 2 cm ginger, grated
  • 3 garlic cloves, roughly chopped
  • 200 ml Abbot Kinney’s Coco Start
  • 1 zucchini, spiralized (noodles)
  • 250 g black rice noodles
  • 100 g parsley
  • pinch of sea salt & black pepper


  1. Put on 1 L of water to boil for the vegetable stock.
  2. In a stockpot over medium heat, fry the onion for 5 minutes.
  3. Add the mushrooms and the red pepper and fry again for 5 minutes.
  4. Add the ginger and the garlic and fry for another 5 minutes while stirring frequently.
  5. Add the Coco Start, the hot vegetable stock and cover with the lid and bring to a boil and let it simmer for 5 to 10 minutes.
  6. Last but not least, steam the zucchini noodles for 3 minutes and cook the rice noodles (following instructions on package).
  7. Divide the cooked rice noodles between four bowls and portion the broth over the noodles.
  8. Garnish with some parsley to taste and put salt and black pepper on the table.

mushroom soup

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