Feed the Soul "Creamy" Mushroom & Thyme Soup

The beginnings of something warm, hearty and delicious . . . 

 

The finished product of Om... so good 

It is most certainly a great time of year for an earthy, hearty soup.  The combination of mushrooms and thyme . . . just the aroma itself when preparing it . . . brings a sense of comfort.  

This particular version is completely vegan, gluten, nut and dairy free.  

In the process of creating balance and wellness in your life, making healthy food choices is a great stepping stone.  When you make the choice to seek out healthier options not only does your body respond but your soul does as well.  I'm a big believer in "everything in moderation"; that way, if the majority of your choices are healthy ones then there is more room for "indulgences" without the guilt attached.  That is a true path to balance.  Besides, after enjoying any activity that leaves you with that endorphin glow; whether it be a good run, a hike, winter skiing, a walk with a good friend, a spin class, a resistance training session or an awesome session on your yoga mat; the desires most often are to continue on that path of goodness.  

So whether it's a chilly day, or you're just feeling the desire for some warm comfort in a bowl, I hope you enjoy this recipe.  

"Creamy" Mushroom & Thyme Soup

Ingredients

• 2½ tsp coconut oil, divided
• 4 stalks of celery, chopped
• 1 medium yellow onion, chopped
• ½ tsp sea salt
• 4 cloves garlic, minced
• 10 oz cremini mushrooms, sliced* (additional for garnish)
• 10 oz white button mushrooms, sliced* (additional for garnish)
• 2 tsp chopped fresh thyme (additional for garnish)
• 2 cups low-sodium vegetable (or chicken) broth
• 1 can low-sodium chickpeas
• 1 cup plain, unsweetened rice (or almond) milk - rice for nut allergies
• * If you can find them in your grocery store, use 4 oz shitake mushrooms and then 8 oz each of cremini and white button mushrooms for an even greater distinctive flavour.

Instructions

1. In a large pot, heat 2 tsp coconut oil on medium. Add the celery, onion and salt. Saute until soft, stir often ~ 7 mins
2. Add the garlic, mushrooms and thyme and saute until the mushrooms are tender ~5 mins
3. Add the broth and chickpeas and bring to a boil. Cover and then simmer for ~ 10 mins
4. Add the milk and heat until its warmed
5. Remove from the stove and transfer the soup base to a large blender (I use my Vitamix) - you may have to do it half at a time unless your blender is large enough to handle the entire batch. N.B. Remove the plastic stopper from your blender lid and use a towel instead as the soup is hot.
6. Puree until smooth and then return to your pot.
7. Sautee your mushrooms set aside for garnish in the remaining ½ tsp of coconut oil on medium.
8. Garnish your soup with the sauteed mushrooms and additional thyme set aside. Sprinkle with a dash of fresh ground pepper and VOILA!!!

 Namaste ~Genevieve

Harmonious Bliss

WELCOME to my new space . . . I'm so excited about this new blog.  This will be a great place to share my passion with you in hopes of creating more room for peace and well being.  

What you will find here will be recipes that feed the soul, words of encouragement and motivation, workouts and activities that create balance, breakdowns of yoga asanas (postures) for enhanced alignment cues and safety with modifications, and things that bring me joy and peace.  My hope here is that sharing with you will lend towards creating a greater sense of harmonious bliss for you all!  

Part of my journey this year was an intention I set for myself toward being more present in my life.  I decided that a great way to achieve this was to think about something/one each day, big or small, that I was grateful for.  I decided I'd create a journal so I could look back at the end of the year and reflect.  I've chosen to share it on Instagram.  If you would like to share with me you can check out my 365 Days of Gratitude @genevievert 

Thank you for sharing with me . . . Namaste ~Genevieve