Tonight the request was for soup and I realized I was low on veggies having only mushrooms, carrots, peppers, spinach and onions so I went for it.   After sautéing the veggies in coconut oil, adding coconut milk, water and spices and then pureeing in the blender, the soup came out amazing.  My husband is not a fan of mushrooms and he said he could eat this soup for the next forty days J

Just because you don’t eat dairy doesn’t mean you can’t enjoy a coup of creamy bisque – usually made with milk, cream, butter and/or cheese.  Coconut is the answer to just about every dairy-free dish because it is creamy, delicious and adds a healthy richness to any dish.  Not to mention coconut oil/milk provides healthy MCFA’s (medium chain saturated fats) which are good fats that the body does not store as fat and readily burns as fuel and energy.  Plus, coconut can be more on the cleansing side and keeps the colon healthy and clean J

The remaining ingredients in this soup are simple but flavorful: mushrooms add a meaty flavor;  spinach is a good source of iron, calcium and much more; raw soaked cashews add a creaminess to the taste and texture while providing an easily digested source of protein; the remaining veggies add flavor and thickness to the soup…enjoy!

Ingredients:

• 8 ounces of mushrooms (Portobello’s are the tastiest but all I had were organic button mushrooms which tasted great) – wipe them with a damp cloth and chop
• 1 medium brown onion, chopped
• 3 large garlic cloves, minced
• 1 Tbsp cold-pressed coconut oil
• 12 ounces of coconut milk
• 1 ½ cups water
• 1-1 ½ tsp Celtic Sea Salt or Himalaya – more or less depending on desire
• ½ of a large bell pepper, chopped
• Small bunch of fresh washed spinach (about 2 cups chopped)
• 2 carrots, peeled and chopped
• ¼ cup fresh salsa
• ½  cup fresh cilantro
• 1/2 cup raw soaked cashews
• Black pepper to taste
• ¼ tsp fennel powder – optional but adds a great flavor
• 3-4 Tbsp Nutritional Yeast
• Couple squirts of raw honey or Yacon Syrup

Directions:

1. In a deep soup pan melt the coconut oil and add a small amount of the Celtic or Himalaya Salt.
2. Add the chopped onions and garlic and sauté for a few minutes.
3. Stir in the chopped mushroom, add a small amount of the water, cover with the lid and sauté over medium heat for about 5 minutes – The mushrooms should be browning.
4. Add in the remaining chopped veggies, enough water to barely cover the veggies, and salsa – sauté covered for another 3-5 minutes, stirring occasionally.
5. Pour in the coconut milk, remaining water, cilantro and spices (hold back the cashews).  Bring to a boil, turn off the heat and let sit a few minutes.
6. Pour the entire soup contents from the pot into a blender, add the cashews and blend on high for about one minute or less until smooth and creamy.
7. Serve immediately

*Serves about 4 adults or 2 adults and one 2 year old with some leftovers for tomorrow J

Related posts:

1. Tomato Basil Coconut Bisque
2. Pumpkin Coconut Chai Bisque
3. Coconut Curry & Thai Peanut Curry Recipes
4. My Favorite – Asian Salad, Broccoli Miso Bisque & BBQ Tempeh
5. Gluten-Free Butternut Quinoa