Cream of Mushroom Soup Recipe (Dairy Free|Keto|Paleo|Vegan)
- Posted on May 22, 2020
- in All Recipes (Gluten|Grain|Soy Free), Blog Posts, Dairy Free Recipes (+Gluten|Grain|Soy-Free), Low Carb & Keto, Main Dish Recipes (Gluten/Grain/Soy/Dairy-Free; Paleo), Paleo Recipes, Sugar Free Recipes, Vegan Recipes, Vegetarian Recipes, Whole 30 Recipes
- by GGF Gourmet
Wait a second, it’s MAY. Why in the world am I writing about a soup recipe in MAY??
For one, this soup was so amazing and simple, I just had to share! For two, it’s been unusually cold and dreary for this month of May in Ohio. I’d been hankering for some warm soup, but this recipe is so light that I plan to enjoy it even in the summer. And last but not least, this recipe is super easy on the budget. Many of our finances have been negatively affected by COVID-19 in so many ways. This is an easy way to stretch your food dollars!
I’ve been following the Autoimmune Protocol (AIP) in an effort to get my Hashimoto’s back in remission. What I love about this recipe is that it fits so many dietary lifestyle categories, from AIP, gluten-free, dairy-free, keto, plant-based and paleo. It doesn’t contain any starch, so it’s low on the glycemic index and full of the good kind of fat (coconut) but is not heavy on the coconut flavor, in case that’s an issue for you.
Into my final edition of the soup, I added some ham bits and fresh local spinach, which gave it a more full-bodied flavor. Feel free to get creative and add other veggies, proteins, and spices. If you try this recipe, please comment below how yours came out and if you added anything to make it tastier for your lifestyle!
Yours in optimal health,
-Jen of The GGF Gourmet
Ingredients
- 2 - 4 8 oz packages organic mushrooms (purchase sliced for a timesaver)
- 2 Tb organic coconut oil (or organic palm oil)
- 2 cloves garlic,
- 1 medium onion, chopped
- 1 tsp garlic salt
- 1 tsp sea salt
- 5-8 cups broth (I make my own veggie broth, or use bone broth)
- 1 cup full fat organic coconut milk (be sure to check for no fillers)
- 1/2 juiced lemon
Instructions
- Heat oil over medium heat
- Add garlic and onion; sauté 2 minutes
- Ad mushrooms, sea salt, and cook until reduced
- Pour in broth, cover and simmer over medium low for 15 minutes
- Stir in coconut milk and lemon juice; add garlic salt to taste
Tags: Dairy Free, Gluten Free, Grain Free, Keto, Low Carb, Mushroom Soup, Paleo, Plant Based, Soy Free, Vegetarian
