Chia Leah “Ugly” Mushroom Rosemary Soup

Prep Time: 40 minutes total time (10 minutes prep, 30 minutes cooking)

Prep Notes

Vegan, gluten free, paleo and keto friendly!

This comforting soup is herb forward and full of anti-inflammatory onions, brain boosting rosemary, fiberful kale, and loaded with vit B rich mushrooms. Homemade soups = hydration, extra veggies, portion control! Add our vegan Clean Crackers for a crunchy side or topping!  (www.chialeah.com ship anywhere in US)   NOTE: This soup is EVEN MORE delicious the next day! 

Yields

2 servings

Ingredients

  • 1.5 cup vegetable broth 

  • 1 cup unsweetened almond milk (or any dairy free milk)

  • 6 oz white button mushrooms sliced thin

  • 6 oz portabella mushrooms chopped

  • 1 medium white onion chopped

  • 1 T coconut aminos/liquid aminos 

  •  ½ tsp arrow root (or corn starch) 

  • 4 stalks Lacinato kale chopped

  • 1 T chopped fresh rosemary (or 1 tsp dried)

  •  4 stalks fresh thyme

  • ½ tsp coarse sea salt 

  • 1 T grapeseed oil/coconut oil/avocado oil/olive oil

  • Ground pepper to taste

  • Optional: 1T nutritional yeast (for topping) 

Directions

  1. In a large saucepan, heat oil at medium heat.

  2. Add onions and cook for 3-5 minutes.

  3. Add mushrooms and stir off and on for 10 minutes.

  4. Add herbs, coconut aminos and salt. Stir.

  5. Pour vegetable broth into a measuring cup and stir in arrow root. Add to soup and stir.

  6. Add almond milk and stir.

  7. Cook for 15 minutes. 

    For a more creamy option, blend all or part of the soup with immersion blender or carefully pour soup into blender and blend on low. 

  8. Add nutritional yeast and stir in.

  9. ENJOY! 

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Soups, EntreesLeah Bostrom