plant-based-mushroom-soup

Plant-Based Mushroom Soup – who would’ve thought that this super delicious soup, ideal for lunch or as a starter for a special occasion, celebratory dinner can be so powerful in helping you to fight heart disease?

As Dr Greger says: Mushrooms appear to have an anti-inflammatory effect on human arterial lining cells in vitro, which may help stop the inflammatory cascade, thought to be integral to the progression of atherosclerotic (artery-clogging) heart disease.

In other words, eating a variety of mushrooms can help to protect you against cardiovascular disease, but that’s not all. If you, or someone you know has gout and you/they’ve been told to stay clear of purine rich food such as mushrooms, lentils, beans and cauliflower, then let them know that the veggies that gout sufferers are told to stay away from, can actually protect them. It’s thought that these foods that are rich in fibre, folate and vitamin c protect you against uric buildup and gout.

Remember that fibre, our all important friend, can only be found in plants. You won’t find it in meat, fish or dairy products.

I hope you enjoy my super tasty Plant-Based Mushroom Soup and reap the benefits of the three delicious types of mushrooms that I’ve used. Don’t worry if you can’t get your hands on the same ones I’ve used, just use whatever ones you can find.

Plant-Based Mushroom Soup

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hr 5 mins
Serves 6

Ingredients

  • 2 red onions (finely chopped)
  • 4 garlic cloves, crushed then finely chopped
  • 1 large potato, peeled and chopped into small, equal pieces
  • 15g/0.5oz fresh thyme, leaves only, discard the stalks
  • 50g/1.7oz dried, procini mushrooms (following packed instructions, but they're usually soaked in 500ml/1 pint boiling water for 30 minutes. Remove the porcini from the liquid for the soup and keep the water/stock/liquid for the soup as well)
  • 259g/9oz closed cap chestnut mushrooms (roughly chopped)
  • 150g/5oz closed cap white mushrooms
  • 1ltr/2 pints stock
  • 28g/1oz fresh flat leaved parsley (keep a few leaves whole and finely chop the remainder)
  • 1 zest of one lemon and half of its juice

Directions

  1. Add two inches of water to a large pot.
  2. Add the onions, garlic, potato and thyme to the pot. Bring to a fast bubble, then turn down and simmer for approximately 10 minutes with the lid on. Make sure that the mixture does not catch on. If it does, add some more cold water.
  3. Add the porcini with their soaking water to the pot with all the other mushrooms. Stir well. Cook for 20 minutes with the lid off.
  4. Add the stock and cook for a further 20 minutes.
  5. Add the finely chopped parsley then whizz with a hand blender or a countertop blender until smooth.
  6. Mix the lemon juice zest with half of the lemon juice.
  7. Serve the mushroom soup into warm soup bowls with a swirl of the lemon juice and zest and a scattering of some of the reserved parsley.

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 Remember to let me know how you get on making below in the comments section. I’d love to hear from you.


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