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 !

  Not just MUSHROOM SOUP RECIPE;

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

INGREDIENTS-

• 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.

 METHOD:

• 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.