A healthy, easy to make, super low calorie and delicious soup. Serve year round hot, warm or chilled.
I love to eat paleo. No processed foods. No dairy. No sugar and no grains. But I don’t like to eat animal protein very often.
Do I let this stop me? Of course not. Make your own rules and don’t apologize. That’s my motto. I eat vegan sausages. It is soy and processed, which is not paleo, but I don’t like the idea of all the animal parts that go into meat sausages. Eyelashes and nostril and skin. If I could find a free range chicken sausage, made from only the breast and without the pig bladder casing, I would consider eating them. Until then, I will follow my own rule and enjoy the soy.
If you want to be vegetarian, but you have a 5 pound filet mignon at Christmas, go ahead. If someone judges you, just tell them it’s your choice. You don’t have to answer to anyone, just your own conscience. Do what is right for you and celebrate your uniqueness!
And now to this delightful mushroom soup….
Soups don’t have to just be for the winter and this one is perfect year round. If it’s super hot outside, just have the soup slightly warm or even chilled. You can also add a cup of coconut cream if you want that rich, creamy taste.
Serve with a fresh green salad topped with smoked salmon or chicken and you have a healthy paleo meal that will satisfy everyone.
Make double the recipe and freeze.
- 10 Large 2 inch Mushrooms
- ½ Onion - Chopped
- 3 Cloves Garlic - Whole
- 1 Tbs Tapioca Starch - Mixed with a touch of cold water
- 2 Vegetarian Stock Cubes
- 1-2 Cups Filtered Water
- 1 Bay Leaf
- 1 Sprig Thyme
- Freshly Ground Sea Salt and Black Pepper
- Saute Onion and garlic and mushrooms for a few minutes until browned.
- Add remaining ingredients and simmer.
- Take out bay leaf and blend with a hand blender.
- Serve with a sprig of Thyme.
