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As the days get more and more crisp here in Asheville, I find myself craving steaming bowls of soups and stews. This past weekend was perfect for staying in and cooking up different soups for the week. One of them being a Mushroom soup.
This is one of my favorite soups of all time. It is so easy and uses minimal ingredients.
The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom’s magic. This is just pure essence of mushroom. But, this isn’t your typical creamy Mushroom soup in the sense of diary. This soup is 100% vegan and paleo friendly.
What You’ll Need
1 tablespoon extra virgin coconut oil 1/2 Sweet onion, diced 1lb crimini mushrooms caps, Mushroom stems, roughly chopped 2 Portobello mushroom, roughly chopped 1 large zucchini (or 2small/medium), chopped 6 cloves garlic, minced 1 teaspoon fresh thyme, chopped 1 teaspoon sea salt, adjust to taste ¼ teaspoon freshly ground black pepper, adjust to taste ¼ teaspoon crushed red pepper flakes, (adjust to taste or omit) 2 cups water Garnish: Cilantro (optional)
I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.