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Creamy Vegan Mushroom Soup

4/5/2014

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Mushrooms have to be one of my all time favourite things. The different types with their earthy flavour, whether it's raw in salads, or cooked, or in soups. Normally mushroom soup is made with milk or cream to achieve a thicker consistency but I have found a super easy healthy alternative - cauliflower!

Mushrooms contain some of the world's most potent medicines. There are over 140,000 species of fungi, each delivering a tremendous boots to the immune system. The most common being button, swiss, crimini, enoki, oyster, portobello and shiitake. Low in calories, fat free, cholesterol free and low in sodium, they provide important nutrients including Vitamin D, protein, enzymes, B vitamins and selenium.

If you want a most watery soup you can put in less cauliflower. I cooked the whole thing in my thermomix, if you have a blender that heats up you can easily do it all in the one go. Otherwise it's simple cooking everything, then blending at the end.


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Creamy Vegan Mushroom Soup


3 cups assorted chopped mushrooms
2 cups cauliflower florets
2 cups vegetable stock
2 cloves garlic
1/2 onion
1 tsp thyme
1/2 tsp onion powder
parsley to garnish


1. Chop up the mushrooms and cauliflower into small pieces. You can use any mushrooms you want, for this recipe I used a field mushroom, 2 shiitake mushrooms, handful of button and oyster mushrooms. Porcini mushroom also taste great in this dish.

2. Chop the mushrooms and cauliflower into small pieces and sautee with all the ingredients with 1 cup of vegetable stock over a low heat for about 10 mins.

3. Add the rest of the stock and heat in a pot for a further 10 mins.

4. Blend on a med-high setting to get a soup consistency. If you want small chunky bits in the soup blend it on a med setting.


* If you are using a thermomix or a blender that cooks as well, simple combine all the ingredients, chop first, then cook for 15 mins before blending it up


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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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