I am an absolute soup junkie and always have one cooking on the stove. It’s a great way to get a big amount of nutrients into your body in just one bowl, and a great way to sooze your digestive system. Mushrooms rank up high on any anti-cancer food list, especially the mighty shitake and reishi. This soup can be made using a variety of mushrooms and provides a wide array of antioxidants, B vitamins, selenium and other essential nutrients.
1 tablespoon extra-virgin olive oil
1 small to medium onion, roughly chopped
1 rib of celery, roughly diced
16 ounces mushrooms, cleaned and quartered (you can use button and crimini mushrooms)
5 cups vegetable broth
1/2 flat teaspoon of dried thyme
3 tablespoons of roasted almond butter
1 cup unsweetened almond milk
2 tablespoons toasted sliced almonds
2 tablespoons minced fresh parsley
Sea salt and pepper, to taste
1. In a large soup pot, heat extra-virgin olive oil over medium heat. Cook onion and celery about 5 minutes or until softened.
2. Add mushrooms and cook for another two minutes, stirring throughout.
3. Add vegetable broth and thyme, then sea salt and pepper, to taste. Bring to a boil, then reduce heat to low and simmer uncovered for about 10mns until vegetables are tender.
4. Add almond butter. Transfer to a blender and puree the whole lot.
5. Put back in the pot over low heat, stir in almond milk, add sea salt and pepper to taste.
6. Serve soup in bowls and garnish with fresh parsley and toasted almond slices.
Tip: This soup is equally nice without the almond butter and toasted almonds. You can also garnish with slices of sautéed mushrooms.