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The Humble Mushroom

Mushrooms are powerful and rate high in the plant based world for their nutrition.

Technically they are not a vegetable, they are a fruit body of several fungi species; most common, is the button, oyster, enoki,and portobello Mushroom.

A single portobello mushroom contains more potassium than a banana. Who knew.

A potassium rich diet is linked to a long list of health benefits including lowering of blood pressure and bone health.

Providing not only potassium, mushrooms convert sunlight into a usable form of vitamin D that aids the absorption of calcium and phosphorus - two vital and essential minerals for bone health and bone strength.

Just half a cup of mushrooms provides 100% of the recommended daily vitamin D intake.

Yes, low in calories, fat and sodium, they provide antioxidants which assist in cell protection ( caused by free radicals)excellent source of riboflavin, B vitamins for energy, growth and red cell production. As well as being rich in potassium,, and copper, ( for producing and and storing Iron, they are rich in Selenium, which will assist in protecting and preventing many cancers - including colon, stomach , skin and bladder cancers.

 Health in a Hurry - quick and easy soup - bursting with ‘Go’ food’ ingredients !


We’ve added

✅Avocado because.... folate, fibre Vit C, B 6, supports brain, eye, bone, gums, liver, & weight loss.

✅Cauliflower because... fibre, antioxidants, Vit B 1,2,3, & 6, C, K & Omega 3, potassium, magnesium, protein. Good for brain, bones,gut, weight loss, & immunity.

 Pot to bowl time- 30 mins

Serves 6-8


  • 1 medium Cauliflower - chop into flowerettes
  • 500 g Mushrooms
  • 6 Organic Garlic cloves - finely chopped
  • 2 Brown onions- diced
  • 1T Coconut oil
  • 1T Olive oil
  • 1T Lemon juice
  • 2 teaspoon Tumeric
  • 1 teaspoon Himalayan Salt
  • 1/ 4 teaspoon Pepper
  • 1 to 2 litres Organic Vegetable stock - must cover your ingredients, then add reserved stock to adjust for a thinner soup if desired
  • *Add before final blending:
  • 1/ 2 Avocado or up to one avocado.


  • In a large soup pot, heat oils
  • Add onions, to soft,
  • Add garlic, stir 1 min.
  • Add vegetables, all other ingredients except avocado
  • Bring to boil, with lid, lower to simmer until soft.
  • Cool slightly.
  • Blend until smooth
  • Add more stock to adjust thickness required - if so return turn to heat for 5 mins.
  • Add 1/2 avocado or up to whole avocado
  • Final blend until all combined.
  • Serve.
  • Refrigerated up to one week, freezes well as individual servings.

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