Cleansing Mushroom Soup

I'm totally on a soup kick.

And for good reasons:

1. Its January and its cold - at least it is where I live
2. Soup keeps you full without eating a lot
3. Soup is easy to make and you can throw anything you have in the fridge in it
4. Make a big batch...freeze...eat anytime

So without further suspense - today's Meatless Monday recipe is a Cleansing Mushroom Soup. It looks and tastes like a savoury "Cream of Mushroom Soup" but in usual Picky Diet fashion it has no cream or dairy to clog up your beautiful arteries.

January is a popular month for buzz words like 'detox' and 'cleanse' - and why not? The New Year is a great time for a reset. White vegetables are known for their cleansing properties so I've filled this soup up with a nice variety of white veg. Mushrooms are one of the top foods for cancer prevention - they work closely with your immune system to identify "bad" cells and assist in removing them from your body - how amazing is that!

Warm up with this creamy, cleansing soup tonight...enjoy.

"When the diet is wrong, medicine is of no use. 

When the diet is correct, medicine is of no need."

 ~ Ayurvedic proverb

Cleansing Mushroom Soup

Ingredients

1 large baking potato, peeled and cubed
1 clove garlic, peeled
1/2 white onion, chopped
3 cups white mushrooms, sliced
2 1/2 cups unsweetened almond milk
1 Tbsp Earth Balance
1 tsp dried thyme
1/2 tsp garlic powder
fresh ground pepper and sea salt
1/2 cup - 1 cup water

Instructions

In a large soup pot boil the potato and garlic clove until the potatoes are very soft. Drain the water and keep the cooked potato and garlic clove in the soup pot. Set aside.

Cook the mushrooms and onion in the earth balance in a large sauté pan on medium heat with salt and pepper until the onions and mushrooms are soft.

Add 2/3 of the cooked mushrooms and onions to the pot with the potato and pour in the almond milk. Using an immersion blender, mix the potatoes, mushrooms and onions with the almond milk until everything is smooth and creamy.

Once you are done blending, add the thyme, garlic powder. salt and pepper and remaining mushrooms and onions to the pot and cook on medium low for about 15 - 20 minutes. You may want to stir 1/2 a cup of water if the soup is too thick.

Sending you sunshine, happiness and mushroom soup love,
Kim

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