Hot Soups are Fall Smoothies

During the summer months I find myself seeking a cool smoothie spun with berries, greens and lots of other nuts, seeds and healthy powders to quickly satisfy my craving for something healthy. Now as the leaves change colors and the temperatures drop, my desire for a cool smoothie subsides and I turn towards the fall version…HOT SOUP.

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A NEW FAVORITE: MUSHROOM SOUP

Did I mention it is plant-based, delicious and easy!!

This mushroom soup will enlighten your taste buds and fulfill your health needs with the many benefits mushrooms have to offer. Mushrooms are known to:

·       Decrease the risk of cancer

·       Protect brain health

·       Provide a source of vitamin D

·       Stimulate a healthier gut

·       Support a healthy immune system

INGREDIENTS

2 Tablespoons olive oil

1 Large onion, diced

2 Garlic cloves, pressed

1.5 Pounds of a mix of sliced button and cremini mushrooms. However, all button or all cremini will also taste delicious.

½ cup of chardonnay or a not so sweet white wine

1 Tablespoon of fresh thyme

4 Cups organic vegetable broth in a box

1 Can coconut milk

Salt and pepper to taste

A smidge of chopped parsley to make it look pretty when serving. (It’s not necessary for taste)

INSTRUCTIONS

In a large pot, heat oil over medium heat, sauté the onions and garlic for 5 minutes or so. Add the mushrooms, thyme, salt and pepper, and wine, cook for 5 minutes.

Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. At the 10 minute mark, add the coconut milk and and continue to cook for another 5 minutes.

Add the chopped parsley when serving.