I usually grocery shop once a week, and really load up on all of the things. Well, sometimes I go a little crazy- because as you guys can tell I love food and cooking (and actually…grocery shopping too, ha!)
Well, on my latest trip I ventured out from my usual veggie purchases, and bought mushrooms. Mushrooms are one of those foods for me that are sort of love, hate. I WANT to love them. They always LOOK good to me, but sometimes I’m just not into their taste when I make them at home.
That being said- I was drawn to them and decided to give it a go again. After all they're a fantastic source of B Vitamins, iron and selenium (which really promotes thyroid health) which I love!
Do you guys have any love, hate relationships with veggies like me!? Reply and let me know!!
Lately I’ve been working during the day at a local cafe. I’ve been walking to and from to give my body a break from sitting in front of my computer all day- which has been great. Well this past weekend I waited way too long to head home and my usually warm Cali weather (I know, I know- I should never complain about our weather!) got much, much chillier.
By the time I got home, I was pretty cold and was CRAVING soup.
*Soup is a great way to get more veggies in, and because everything is cooked and blended they're quite easy to digest as well and give your body a little break. Win, win my friends.
Just like I was drawn to those mushrooms, I was drawn to soup on this chilly night. I think I started making it before I even took my purse off my shoulder.
Guess what I grabbed? The mushrooms of course! I also had lots of other veggies ready to go in my fridge and just went with it.
Time saving hack- bite the bullet and wash and chop your veggies when you GET HOME from the grocery store. Not only will you save time, but you’ll be more inclined to eat more veggies through the week and never let anything go to waste.
Well, I have to say - what I came up with is DELICIOUS. The mushrooms taste amazing in this soup. They add a creamy and thick consistency and I love the beautiful, rich green color that comes from the greens and zucchini.
This recipe is incredibly simple, comforting and perfect for the Holiday season because it is jam-packed with nourishment and nutrients!
Enjoy! And let me know if you give it a go!
Creamy Lean & Green Mushroom Soup
dairy-free, gluten-free, paleo, vegan-optional
makes 2 side servings or 1 full meal serving
- 8 oz. carton of mushrooms, variety of your choice- I used white button (about 2 1/2 cups)
- 2 cups greens- spinach or kale (if kale, stems removed and roughly chopped or broken up with hands)
- 1 medium zucchini, ends removed and roughly chopped into 5-6 pieces)
- 1 cup unsweetened almond or coconut milk
- 2 tbsp. collagen protein (optional but great because it adds protein, and gut healing!)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. sea salt (plus more to taste once cooked)
- 1 tsp. ghee, for topping (optional)
- Using preferred method, steam the mushrooms, greens and zucchini until soft enough to poke through with a fork
- Add the almond or coconut milk, and then the collagen protein (if using) to the base of a good quality blender (high speed works best)
- Once cooked, transfer the veggies to the blender and add the remaining ingredients with the exception of the ghee
- Blend on high until everything is smooth and well incorporated (if you’re not using a high-speed blender it will not be perfectly smooth)
- Pour the soup into a bowl, and add the ghee by stirring it in just slightly
- Add more salt if needed