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