Gut loving mushroom soup is packed with nutrients to feed your glow and keep your gut happy! Mushrooms make the list for superfoods you should definitely look at incorporating into your diet. This is one of my personal favorite recipes for eating mushrooms, besides just sautéing them with a bunch of garlic and butter.
Topped with roasted artichokes this mushroom soup is a show stopper every time.
Artichoke hearts (I buy bagged frozen, 12 oz)
15 oz full coconut milk (you could use light as well)
1.5 qts broth ( I use chicken)
10 oz cauliflower roughly chopped
7 oz mixed mushrooms
1 lemon juiced and zested
3-4 small cloves of garlic
1 small onion
1/3 cup chopped fresh parsley
1/4 cup white wine optional
2 tbls butter
1 tble extra virgin olive oil
garlic + onion granules optional
Turn your oven to 425
Place the thawed artichoke hearts on parchment paper and toss with olive oil, s+p and roast until crispy, about 25 mins. Top with lemon zest.
Place your olive oil and butter in a soup pot over med heat, add in chopped onion and garlic. Cook until fragrant. Add in chopped cauliflower, stir to coat, season with s+p. Add in chopped mushrooms, stir to coat. Cook for 5-10 minutes stirring often. Add in your other seasoning if desired, and add in the wine if desired. Cook for another few minutes. Then add in the broth, coconut milk, lemon juice, and parsley. Stir and cover to cook until cauliflower is tender. Grab your immersion blender and give a good blend until smooth. Test for taste, adjust to your liking.
Serve up into bowls and top with roasted artichoke hearts.
Love + Eat Well,