7 cups of immunity boosting mushrooms in this vegan and gluten free savory soup. CT community, we adore @SeaCoastMushrooms at the Westport Farmers Market. Beautiful organic and local ingredients matter.
Enjoy the simplicity and nutrient-density!
Ingredients:
- 1 large chopped onion
- 4 cloves of chopped garlic
- 7 cups of any mushrooms of your choice chopped (we love shiitake and maitake–diversify and try a few variations!)
- 4-5 tbsp of coconut aminos or tamari GF soy sauce
- 1 can of coconut milk or light coconut milk
- 2 cup of veggie stock (if you want a less creamy soup use more)
- 1 tbsp of EVOO
- 1-2 tbsp of any fresh herbs (we love parsley + thyme with it! Start with 1 tbsp and add more to your liking)
- Pinch of cayenne
- Sea Salt (to your liking)
- Black Pepper (to your liking)
Instructions:
Saute the onions, garlic and EVOO for a few minutes. Add the mushrooms, tamari and splash of veggie broth and let simmer in a covered pot for ~8 minutes. Then cook without the pot for 10 more minutes. Add the coconut milk and remainder of the veggie stock with the herbs and small pinch of cayenne and cook for 10 more minutes. Add salt and pepper to taste and blend away in your blender or handheld blender. Add more herbs if desired!
Gratitude and Love,
Christine & Stephanie
