Mushroom Soup From hot for yoga

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Mushroom Soup From hot for yoga

Mushroom Soup From hot for yoga

Oh Yum! Our Portobello Mushroom Soup is loaded with antioxidants, essential oils, EFAs, fibre, vitamins A, Bs, C & K, minerals calcium, chromium, potassium, phosphorus, iron, magnesium, selenium and sodium, amino acids, contains anti-cancer, anti-diabetic properties & supports artery wellness. A hot, creamy and earthy soup! Yes, it’s vegan, gluten and dairy free! Enjoy!

Mushroom Soup

Attributes:  vegan, dairy free, gluten free, creamy & earthy
Equipment:  blender, large deep pan or wok
Ingredients:

2 C sliced mushrooms
3 T diced onion
1 C raw cashews
2 cloves garlic minced
1 T extra virgin olive oil
1 tsp each cumin, coriander
pinch sea salt, pepper
2 T+ white or yellow miso
2 1/2 C hot water
handful cilantro
                                         

Directions:  Sauté onion, garlic, salt, pepper, cumin and coriander spices in olive oil on medium heat until onions are clear; add sliced mushrooms, stir, cover and continue to cook. Measure and pour hot water into blender with miso, a small handful of cilantro and blend. Add 1/2 C miso water to mushroom onion mixture cook 7-10 minutes. While cooking, add cashews to blender and blend smooth. When mushroom mixture is ready transfer to blender. Pulse a few rounds to create a chunky mushroom consistency or more for a smooth consistency. Pour soup from blender into bowls and serve hot
                               

Optional:  Crimini, white button or Portobello mushroom work well in this recipe. Two organic vegetable bouillons can be substituted for the miso paste.”
                                               

Tips:  Loaded with antioxidants, essential oils, EFAs, fibre, vitamins A, Bs, C & K, minerals calcium, chromium, potassium, phosphorus, iron, magnesium, selenium and sodium, amino acids, contains anti-cancer, anti-diabetic properties & supports artery wellness. A hot, creamy and earthy soup! Enjoy!

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