Creamy Portobello Soup
This Medical Medium friendly, creamy portobello soup is just what you need on a cold or rainy afternoon.
Servings 2 servings
Ingredients
- 2 large portobello mushrooms (4 medium)
- 1 Japanese sweet potato diced
- 3 potatoes peeled & diced
- 4 stalks celery chopped
- 1 large sweet onion chopped
- 7 cloves garlic chopped
- sea salt to taste
- black pepper to taste (optional, as to some, this is an irritant)
- 1 head broccoli roughly chopped
- 1 ½ can organic coconut milk
- 8 Cups filtered water, vegetable broth, or Healing Broth
Instructions
- Sauté the onions, garlic and celery in a 1 tbsp of coconut oil until translucent.
- Then add the celery, broccoli, potato and sweet potato.
- Sauté gently and then add 8 cups of filtered water (vegetable or healing broth) and let it simmer.
- Once gently simmering, add in the portobello mushrooms and allow to simmer some more.
- After about 30 minutes use a hand blender to puree all the vegetables in the soup
- If you do not have a hand blender, you can transfer them into your high speed blender to do this part.
- Once done, add in the coconut milk, the seasoning and serve.