Miso Coconut Soup without Tofu

Ingredients

• 2 bricks of coconut water 500ml
• 2 leeks
• 250g of button mushrooms
• 1 tablespoon of coconut oil

Preparation of the Miso Coconut Soup

1. Wash and slice the leeks and mushrooms.
2. In a saucepan, melt the coconut oil, then sauté the vegetables with the two cubes until they caramelize a little.
3. Loosen the juices with a little coconut water, then add the rest of the coconut water, cover and bring to a boil, stirring occasionally, then simmer over low heat for about 10 to 15 minutes.
4. Pour the soup into bowls and enjoy.

#Tip: Avoid salt because the cubes already contain salt.