Warm-up with this delicious Creamy Mushroom Soup. It's so easy to make that you'll likely find yourself coming back to this recipe again and again, all season long.
INGREDIENTS:
1 tbsp avocado oil
1 medium-sized onion, diced
1.5 lbs Cremini (Baby Bella) and Shiitake mushrooms, thinly sliced
2 garlic cloves, minced
1 tsp fresh thyme
1 tsp fresh rosemary
1 tsp dried basil
1 tbsp liquid aminos
3 1/2 cups low-sodium vegetable stock
1/2 cup organic coconut milk ( pref a tin )
2 tbsp arrowroot or tapioca mixed with 2 tbsp water
Sea salt, to taste
Black pepper, to taste
You can't beat the deep earthy flavors of this classic soup!
METHOD:
In a large pot, heat the avocado oil over medium-high heat and add the onion. Sauté for 2-3 minutes, until soft and fragrant. Add mushrooms and garlic and sauté for another 5-6 minutes, until the mushrooms have shrunk and released moisture. Add the thyme, rosemary, dried basil, liquid coconut aminos, vegetable stock and coconut milk. Stir well, then bring to a simmer and cook for 15-20 minutes on low heat. Mix the arrowroot or tapioca with water and add to the pot. Stir well and simmer for another 2-3 minutes. Season with sea salt and black pepper. Serve the soup as is, with a sprinkle of thyme and black pepper or blend with an immersion blender until smooth if you prefer a puréed soup.
Mushrooms act as a prebiotic to stimulate the growth of gut microbiota, conferring health benefits to the host.
コメント