Soup

Creamy Mushroom Soup

Prep Time:

10 minutes

Cooking Time:

20 minutes

Yields:

4 servings

1 tbsp ghee or butter
½ medium onion, diced (1 cup)
Sea salt and black pepper
6 medium shiitake mushrooms (chopped)
6 medium cremini mushrooms  (chopped)
1 tsp ground thyme
Pinch of nutmeg
3 ½ c broth (I, typically cook down my chicken bones and make my own broth for this, but store bought is acceptable…try to get free range and no crappy ingredients if you buy it)
½ c full fat, canned coconut milk
In a large saucepan or soup pot, melt the ghee or butter over med. Heat, then cook the onion for 5 min. Season lightly with salt and pepper.
Add mushrooms, thyme and nutmeg to the pan and cook until mushrooms brown (about 10 min). Add broth and coconut milk and simmer for 5 minutes.
Transfer soup to a blender in 3 small batches (because soup does ‘expand’ in the blender), blend on low for a few minutes then move to high. After blending all 3 batches serve and eat!


Carrot Ginger Soup

Prep Time:

10 minutes

Cooking Time:

30 minutes

Yields:

4 people

Ingredients:

6 carrots

1 medium onion

1 teaspoon sea salt

4 cups water

6-inch piece fresh ginger, juiced

Fresh parsley to garnish

Directions:

  • Wash, peel and cut carrots and onion into chunks.
  • Place vegetables and salt in a pot.
  • Add water and bring to boil. Cover with a lid.
  • Simmer on low heat for 25 minutes.
  • Transfer soup into blender, adding water if necessary to achieve desired consistency.
  • When blending is done, squeeze juice from grated ginger and add to soup.
  • Garnish with parsley.

Notes:

  • For extra flavor, sauté vegetables before cooking.
  • Substitute carrots with squash, parsnip or beets. Squash and beets need 35 to 40 minutes to cook.

Creamy Parsnips Soup with Polka Dots

Prep Time:

10 minutes

Cooking Time:

25 minutes

Yields:

4 people

Ingredients:

4-6 parsnips, cut into chunks

1 large yellow onion, cut into chunks

1/2 teaspoon nutmeg

1 teaspoon sea salt

4 cups water

1 cup green peas

Directions:

  • Place parsnips, onion, nutmeg, salt and water in a pot and bring to a boil.
  • Cover the pot and simmer 20 minutes, or until the parsnips are soft.
  • Using an immersion blender purée soup until very creamy. If necessary add more water to get desired consistency.
  • Add green peas and mix with a spoon.
  • Once peas are heated through, serve in individual bowls

Notes:

  • Use 2 cups rice or soy milk and 2 cups water for a more silky texture.
  • Replace some of the parsnips with carrots.

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