Latest, Nutrition
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Veg Box | Mushroom Soup

I absolutely love mushrooms. They are quick, satisfying, meaty in a non-meaty way and taste delicious. They’re super healthy too, which is always a bonus! Not many people know that mushrooms are one of the very few non-animal sources of Vitamin D. Amazing if, like me, you live in a country which has very little sunshine (thank you Ireland, love you ;-0).

If you want to really up the anti in terms of medicinal qualities, shiitake mushrooms are where it’s at. Shiitake “contain lentinan, which has anti – cancer, antiviral, and antibacterial properties” (Healing Foods, Neal’s Yard, pg.91) which provide massive support for your immune system. All very good and very necessary!

So whatever way you want to take your mushrooms is good, but eating them in a soup is probably the best. Especially if your going to include shiitake as they normally come dried and a soup is a great way to soften them and get all the good stuff from the water they were soaked in.

Below is my take on the humble mushroom soup with a bit of Shiitake power thrown in, feel free to use any mushrooms you have though, it will still be delish.

Mushroom Soup | Recipe

{easily made dairy free and vegan}

Ingredients

  • 4-5 dried shiitake mushrooms soaked in boiling water for 10 mins
  • 1 1/2 tblsp butter (you can use olive oil to make it dairy free)
  • 2 leeks and/or 2 onions, finely chopped (use one of each if you like)
  • 3 garlic cloves, finely chopped
  • 1 tsp fresh or dried thyme
  • 500 g Mushrooms (Button, Chestnut, Crimini, whatever you have will work)
  • 4 cups high quality veg stock
  • Sea Salt and Black Pepper
  • A little fresh pouring cream for serving and parsley if you like

Method

Make sure you don’t throw away the liquid the shiitake were soaking in. You can remove the shiitake after about 10 mins, cut the stem off and dice up. In a large pot, sautΓ© the leeks, onions, garlic and thyme on a medium heat until soft (7-10 mins). Add all the mushrooms and cook for a further 5 min, or until soft. Add the stock and the reserved liquid, bring to the boil and then lower the heat and simmer for 20 mins.

Once cooked, puree with a hand held soup blender until smooth. Transfer into bowls and swirl some fresh cream on top with a little fresh parsley if you fancy. It will keep well in the fridge for a day or two.

Enjoy!

The above recipe is going to be included in this week’s Vegi Box from Rocket Deliveries.

xxx Alex

 

This entry was posted in: Latest, Nutrition

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Alexandra Carey is a Yoga Alliance E-RYT 200 Yoga Teacher, Nutritionist, Health Coach and owner of Carey Yoga + Nutrition and Aislinn Yoga Lodge. For more information on becoming a client. attending a yoga class, or collaborating as a health professional contact careyyogaandnutrition@gmail.com or call 0876861844.

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