Mushroom Soup

This is one of 'everything in a bowl' soup recipe. Like it for the creaminess of mushrooms or cashews, or for the usual pairing of garlic or onion, or the unusual hint of orange peel or lambs lettuce.


1 tsp Coconut oil
1 Onion - cubed
1 Garlic - crushed
Pinch of crushed black pepper
4 Large mushrooms - diced
Chicken stock cube - 1/2
Cashew nuts- handful
500 ml Almond milk - unsweetened
2 tsp Small strips of orange peel
1 tsp Small strips of medium hot red chilli - deseeded
60 gm Lambs lettuce


Heat coconut oil in a heavy bottom pan. Add onion, garlic and mushrooms. Saute' and cook for 4 minutes.

Pour almond milk into it. Bring to boil and add chicken stock cube (1/2). Stir well and make sure the the stock cube is fully dissolved into the liquid. Add cashew nuts at this point and blend well using a hand blender.

Season with crushed black pepper, orange peel strips and chilli strips. Boil for a minute and add lambs lettuce. Bring to boil again and turn off the heat.

For a light dinner or lunch serve it with sunflower seed bread.


Nutritionist Reading, Berkshire
Contact: Nutriadvice, The Therapy Centre, 6B Church Street, Reading Berkshire RG12SB.
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