for the love of it...
  • About
  • Awesome Eats
  • Fitness / Press
  • Photo / Video
  • Tread Lightly

Mushroom and silverbeat soup with coconut cream

12/8/2014

0 Comments

 
Forget the can opener...save that store bought bollocks for the emergency kit. Since Summer is taking its sweet time, try this hearty, healthy, satisfying bowl of deliciousness. 

On another note, I recently got my once yearly warrant of fitness from the doctor (cause apparently us vegans are more prone to getting sick....yea right). As usual, everything came back fine...my iron is actually on the higher side - probably due to the increase in green smoothies and spirulina tablets I've been taking to get me through exams. I want people to know that this isn't unusual for a vegan. There is a huge misconception out there that vegans are lacking in something as a matter of course. I keep a closer eye on my B12 levels but even so, I have had no indication of needing to supplement in this.

I don’t take any supplements or vitamins. I just eat really well. I used to take a lot of them and when I stopped, nothing bad happened so I just never started taking them again. I think it’s important for people to know they don’t "have" to take vitamins and supplements if they already have a good diet made up of whole, natural foods. 
Picture
INGREDIENTS
  • 3 cups assorted mushrooms (I used portobello, crimini, and shiitake.)
  • 2 cups chopped silverbeat 
  • 1/2 of an onion (chopped finely)
  • 3 cloves garlic (minced)
  • 3 cups organic vegetable stock
  • 1 cup coconut cream
  • 2 tablespoons coconut oil or olive oil
  • 3 tablespoons flour
  • 1 teaspoon paprika
  • 1 and 1/2 teaspoons lemon juice

DIRECTIONS
  1. Saute onion and garlic in oil on low heat for 7 minutes. Add finely chopped mushrooms and saute an additional 5 minutes until mushrooms are soft.
  2. Add stock and paprika. Simmer on low for 10 minutes.
  3. In a separate bowl, coconut cream and flour together. Add to the pan and simmer for 15 additional minutes.
  4. Remove stems from silverbeat. Chop leaves and add to the pan. Simmer 5 additional minutes.
  5. Add lemon juice and parsley. Salt and pepper to taste.



Inspired by: 
http://www.thedecorfix.com/mushroom-and-kale-soup/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+thelovelycupboard/UnLN+The+Lovely+Cupboard
0 Comments



Leave a Reply.

    Picture

    Clean, plant based recipes for EVERYONE :) And some research thrown in for good measure. 


    Instagram

    RSS Feed

    Archives

    February 2017
    September 2016
    July 2016
    June 2016
    May 2016
    April 2016
    December 2015
    October 2015
    August 2015
    July 2015
    June 2015
    April 2015
    February 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013

    Categories

    All
    Breakfast
    Dressings And Dips
    Food For Thought Articles
    Mains
    Movies
    Research Studies
    Salads
    Smoothies
    Snacks
    Soup
    Treats

© 2013 fortheloveofit.org.nz. All rights reserved.
anna_cochrane04@yahoo.co.nz