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I wasn’t quite sure what spice to add to this so my friends, Carol and Joan, offered to help. I made the base of this soup then we put small amounts of it into little bowls. We stirred in different spices to see what we liked best. Thyme was the favorite for each of us.


INGREDIENTS:

I Tbsp Avocado Oil
½ cup Onion, diced
1 clove Garlic, crushed
1 pound Mushrooms, sliced
2 cups Spinach, frozen
5 cups Unsweetened PLAIN Almond Milk (I use brands without Carrageenan)
1 ½ cups Pureed Vegetables (from stock makings)
2-3 Tbsp Tamari
1 tsp Thyme

DIRECTIONS:
To increase the Vitamin D in the mushrooms, place outside in the sun for 30 to 60 minutes prior to using.

Sauté onions in oil. When soft, add garlic. Sauté for a minute or so. Add mushrooms, spinach, and almond milk. Heat but do not allow to boil. Boiling will negatively affect the flavor of this. When mushrooms appear to have lost their liquid and shrunk, add vegetable puree, tamari and thyme. Season to taste.

Creamy Spinach Mushroom Soup (Vegan)

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