Once upon a time mushrooms were a food I wanted nothing to do with. Thankfully our tastes can and do change when we give them the chance. Close to ten years ago I went to visit my cousin Anna and she prepared Portobello mushrooms by simply sautéing them with some balsamic vinegar and served them over a green salad. For some reason that was a magic moment for my palate and I fell head over heels for those mushrooms. My life, and my health, has been better off ever since.
One of my students told me that she loves mushrooms, just yesterday. With my deep love of the fungi family I am very excited anytime I learn someone shares my appreciation. Not only are they delicious they are super nutritious, packed with vitamins, minerals, phytochemicals and protein. A food Dr. Fuhrman recommends we incorporate in our diet daily. I have no issue with that recommendation! :)
Learn more about the health promoting power of mushrooms here. And then fill your bellies with the soup below.
I created this soup specifically with my student's taste preference, health goals, and lifestyle in mind. If you, or someone you know, would like help finding delicious and nutritious foods that help you heal and thrive please contact me, emily@loveandplants.com.
Chunky Mushroom Soup
Serves 4-6
Ingredients
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 teaspoon garlic granules
1 teaspoon mustard powder
½ teaspoon smoked paprika
½ teaspoon ground coriander
2 pounds of mushrooms, sliced (any type or a
mix)
1 heaping tablespoon minced garlic, about 5
large cloves
4 cups of Pacific low-sodium vegetable or mushroom broth
2 tablespoons nutritional yeast
1 tablespoon apple cider vinegar
4 stalks of kale, de-stemmed and torn into
small pieces
Chop kale stems into small pieces, no need to waste them
Instructions
In
a large saucepan, sauté onion and bell pepper over medium
high heat with a splash of water until soft. Stir them often to prevent
sticking.
Add
garlic granules, mustard powder, smoked paprika and coriander; stir to combine.
Add
all the mushrooms. They will shrink in volume in a few minutes time once they
begin to release their liquid. Stir them into the onion and peppers.
Add
the torn kale and stir to combine.
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Your
soup is ready to serve whenever you are ready to eat!
Are you ready to sharpen your skills in the kitchen?
Desiring to eat healthier and make it taste great?
Looking for more education on specific dietary or health concerns?
Emily would LOVE to make your goals a reality!
Contact emily@loveandplants.com for a free phone consultation
Visit www.loveandplants.com
