Mushroom & Greens Soup

Gluten-Free & Dairy-Free

This soup is always popular with my clients and family…even my kids! Soups are such an easy way to get your veggies and you really don’t need to follow a recipe once you’ve made it a few times. You can adjust it according to how you and your family like it with more or less greens, thinner or thicker and the type of mushrooms you choose. Not only are you getting a good amount of veggies and healing herbs and spices, but the bone broth is extremely nutritious with gut healing amino acids, collagen for improved skin elasticity and joint function, high-quality protein and delivery of minerals and electrolytes. The nutritional yeast adds a delicious umami flavor while providing even more protein, fiber and B vitamins for boosted energy levels and an improved immune system.

Makes about 2 liters

1 Tbsp. avocado oil
1 Tbsp. ghee
1 tsp. redmond or celtic sea salt
1/2 onion
1 shallot
2 chopped celery stalks
2 chopped carrots
1/4-1/2 cup cup nutritional yeast
32 oz. bone broth (use a high-quality brand such as Kettle & Fire, Fond or Bare Bones)
2-3 bags of frozen organic mixed mushrooms or 2 containers of fresh chopped
3-5 garlic cloves (depending on how much you like the taste, mince the garlic and let it sit for 15 minutes before adding into soup)
1 zucchini
1/2 cup cashews (soak for 4-6 hours to make them more digestible) or 1 can coconut milk
1 Tbsp. Italian seasoning or 1/2 cup of chopped fresh parsley, oregano, basil, etc.
large handful of any greens you have

How to prepare:

Preheat large stock pot with avocado oil
Add in onion, celery & carrot (or use frozen organic chopped onion, celery & carrot bag), let simmer for a few minutes, then add chopped shallot
Add 1/2 tsp. salt & ghee
Add chopped zucchini, mushrooms & garlic
Add in bone broth & bring to a boil
Stir in cashews (you can also use a can of coconut milk), 1/2 tsp. salt & seasoning herbs
Lower heat and simmer for 10-20 minutes
Stir in leafy greens (use only spinach for a more mild taste)
Stir in nutritional yeast (I use 1/2 cup because I love the umami flavor)
Take off heat and let cool for a few minutes
Use immersion blender for about 3 minutes to puree soup, taste and add in what you think it needs – more garlic, salt, pepper, nutritional yeast or water if thicker than you like