Mushroom and Miso Soup

A powerhouse of nutrition in a bowl and easy to make. Vitamin D from the muhrooms for your immune system, probiotics for good digestion and “postbiotics” for brain protection from the miso. Collagen for healthy skin from the chicken stock/bone broth.

Serves 4

Gluten free and dairy free

YOU WILL NEED…

• 4 tbs extra virgin olive oil

• 1 onion (red, yellow, or white, you choose) peeled and finely chopped

• 1 clove garlic peeled and minced

• Half a teaspoon of thyme

• 400g mushrooms - white button or chestnut, or a mix of both

• 250ml fresh chicken stock, also known as bone broth

• 1 tbs miso paste

• 200ml unsweetened organic soy milk

• Ground black pepper, a pinch of sea or rock salt if needed

• A teaspoon of squeezed fresh lemon juice

• Optional: roasted seeds to serve, sprinkled on top such as Topper Seeds in the UK

1) Pour the oil into a pan and gently heat, then add the chopped onion. Sauté for 10 minutes till soft and slightly caramelised in colour.

2) Push the onions to the side of the pan, add the mushrooms and sauté in the same pan for about 10 minutes till soft.

3) Add the garlic and thyme and stir around for a couple of minutes. Don’t let the garlic burn.

4) Add the chicken stock/bone broth to the vegetables and heat through - leave to simmer for about 10 minutes on a low heat.

5) Take off the hob. Blend all the mixture to a smooth consistency, either with a stick blender into the pan, or by pouring the mixture into a blender, then back into the pan on a low heat.

6) Stir in the miso till dissolved and soy milk and stir again - wait for it to heat through.

7) Taste the soup before seasoning and adjust accordingly. The miso is quite salty, so you may, or may not need to add a little extra salt.

8) Serve sprinkled with roasted seeds scattered on top. I often use Salad Topper Seeds from supermarkets in the UK.

9) Add a squeeze of lemon juice to the soup before serving too. Vitamin C (eg in the lemon) works in unison with the collagen to firm skin.