I have a bit of a thing for mushrooms. My body starts missing them if I go without for more than a few days. The body speaks, so I have long since suspected that they are having a beneficial effect on my health that expands beyond a basic level of nutrition.

There are gazillions of different mushroom varieties all with a myriad of proven health benefits. For the purpose of this recipe, just use whatever mushrooms you have available to you locally. For flavour, I use brown mushrooms that are also commonly called cremini (in North America), portabello (which are just the larger over-grown version of the same thing) or field mushrooms.

Mushrooms, in general, are great for your gut.

They’ve been shown to be a good pre-biotic. A pre-biotic is basically something that supports the good bacteria in your gut. As well as their immune supporting properties, mushrooms have also been shown to balance the microbiome’s helpful bacteria which has a fabulous knock-on effect throughout the whole body.

Be sure that the mushrooms you use are organic and produced as ethically as possible, which of course adds energetically to their beneficial properties.

So anyway, today’s soup! This is a delightful creamy mushroom soup that I think you’ll love.

I have added sauteed leek for an extra dance of flavour. I have included one small potato to help with a little bulk and creaminess. Coconut milk from a can works perfectly well to bring the flavours and textures together, allowing for a delicious creamy blend. The only other extras are sea salt and pepper. Parsley is offered as an optional garnish.

You don’t even need to blend this, although blending is what inspires the creaminess. Blending pulls everything together to create a rich and creamy soup. If you like mushrooms, you’ll find it gently satisfying, easy to digest and nourishing.

A bit more about mushroom power! Did you know that we are more closely related to fungi than any other kingdom on this Earth? Mushrooms have answers for us. They are perfectly adapted to support human health. Not only do they support human beings they are fundamental for a healthy planet.

The community network of mycelium (in my interpretation, mycelium act like the ‘roots’ that come from mushrooms, which create vast underground networks of communication and transference of nutrients between species….. woah!!!) hold an important solution for our environment in crisis. We are talking natures internet on steroids. Yes, no kidding! Who knew that?!! Mushrooms are essentially natures magicians. No wonder some of us feel such an affinity with these incredible plants.

I’d love to share more about mushrooms in coming articles. In the meantime, please allow me to leave you with this video “6 ways that mushrooms can save the world”. This is a fascinating a Ted talk full of gems…



Creamy Mushroom Soup with Coconut & Love (vegan, gluten-free) Yield: 4 bowls Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes A delicious creamy mushroom soup recipe with coconut, leeks and a simple twist of salt and pepper. Blended to bring everything together to perfection. Print Ingredients 2 leeks (medium sized)

500g brown mushrooms (5 large handfuls approximately)

Dash of olive or coconut oil (for saute)

1 potato (medium sized)

500ml (2 cups) water

400ml full fat coconut milk (1 can or 1 2/3 cups)

Black pepper (generous twist)

1 teaspoon sea salt (or quantity to preferred to taste)

A small handful of parsley (optional garnish) Instructions Chop the leek into small pieces and then begin to saute in the soup pan using the dash of oil. Place on the lid and stir regularly over a couple of minutes. In the meantime, chop the mushrooms into small pieces and then toss into the pan. Saute along with the leeks. If the contents are too dry then add the smallest dash of water to loosen things up. Mix regularly over a couple of minutes. Chop the potato into small pieces (use organic so that no peeling of the skin is required) and then toss into the pan. Add the water, coconut milk, salt, and pepper. Allow the contents to cook for 15 minutes (10 minutes will suffice if the potato is chopped particularly small). Use a hand blender to blend in the pan. Add parsley to garnish (and mix in) if preferred. Enjoy!

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