CREAMY MUSHROOM SOUP

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SERVES 4

Mushrooms are highly medicinal, protecting against inflammation and keeping your immune system fighting strong. This sophisticated, silky-textured soup makes a filling lunch or dinner. If you have candida, avoid this soup until your gut has improved.

1 tablespoon extra virgin olive oil

1 onion, finely diced

2 garlic cloves, finely chopped

2 large carrots, cut into 1 cm (½ inch) dice

1 tablespoon chopped rosemary, plus extra sprigs to serve

1 teaspoon Celtic sea salt

freshly cracked black pepper, to taste

750 g (1 lb 10 oz) button mushrooms, sliced

1.25 litres (44 fl oz/5 cups) Vegetable Stock

2 tablespoons wheat-free tamari

1 tablespoon apple cider vinegar

2 tablespoons tomato passata (puréed tomatoes)

250 ml (9 fl oz/1 cup) additive-free coconut milk

2 tablespoons nutritional yeast flakes, to serve

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, carrot, rosemary, salt and pepper and cook, stirring frequently, for 5–6 minutes or until the carrot is starting to soften. Add the mushroom and cook for a further 5 minutes.

Add the stock, tamari, vinegar, tomato passata and coconut milk. Stir to combine, then bring to a simmer and cook for 15–20 minutes or until the carrot is cooked.

Remove from the heat and allow to cool slightly, then purée in a food processor or blender until smooth. (If you prefer a chunkier soup, omit this step.) Serve topped with yeast flakes and garnished with extra rosemary.