Medicinal Mushroom Soup + Book Review

Mushroom soup

This week I am bringing you a recipe for healthy promoting mushroom and miso soup from the new book by Meghan Telpner.

I am a big fan of Meghan Telpner over here. When I picked up her first book, UnDiet, I was hooked from start to finish — it was a complete lifestyle guide to being healthy and awesome (with a little pinch of quirkiness), plus recipes to get you started. You can imagine how thrilled I was to learn that Meghan was releasing a follow-up cookbook, The UnDiet Cookbook.

The UnDiet Cookbook is jam packed with over 130 gluten-free and dairy-free, plant-based recipes to suit all types of diets. Meghan offers modifications to make the recipes nut-free, grain-free, and protein-powered. This is an essential cookbook for health, and with all the recipe options you will have no problem accommodating a whole household. These are approachable and delicious recipes.

I’ve already been whipping up recipes since I got a peek at the book. Medicinal Mushroom and Miso Soup and Sparkly Ginger Chip Cookies have emerged as early favourites. Another bonus? There is an entire chapter devoted to beauty care recipes because what we put on our skin should be good enough to eat.

Read on for the recipe for this super medicinal mushroom soup.

Medicinal Mushroom and Miso Soup

Serves 2-3

Ingredients

  • 1 Tablespoon coconut oil
  • 1/2 onion, chopped
  • 1 1/2 celery stalks, sliced
  • 1 carrot, sliced
  • 340g mushrooms of choice, sliced (approx. 2 cups mushrooms sliced) – I used a combination of button, shiitake, oyster, chestnut.
  • 1 teaspoon ground turmeric
  • 3 cups water
  • 1/4 cup cashews, soaked 2-6 hours
  • 1/6 cup white (sweet) miso paste
  • garnish with tamarin and/or hot sauce

Method

  1. Saute onions, then add celery, carrot, mushrooms, turmeric and 2 cups of water. Cover and bring to the boil, then turn down and simmer covered for 30 minutes.
  2. While the soup is cooking, prepare you miso blend. In a nutri-buller (or blender) add 1 cup water, soaked cashews and miso paste. Blend until super smooth and well combined.
  3. Once your soup is ready, blitz until smooth with a stick blender / blender.
  4. Add miso blend to the soup and return to the heat to gently warm through. Don’t let your soup boil once you added the miso or it will kill off the heath benefits in the fermented miso paste.
  5. Serve and enjoy.

This soup will keep in the fridge for several days. It can also be frozen and gently reheated.

Take Action: Like and Share with your friends on Facebook.

The UnDiet Cookbook is already available online (in-store on October 6th) and when you purchase a copy of the book, you get access to some fantastic bonus presents (you can check all those out right here)- including meal plans, additional recipes, a video course and even a chance to win your very own Vitamix!

I highly recommend diving into the UnDiet  world — it is a total game changer.

UnDietCookbook Meghan Telpner 688 x 349 3

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Enjoy a sneak peek of chapter one
(.... It's free)

This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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