INGREDIENTS:

  • 350 g mixed mushrooms
  • 1 red onion
  • 1 sticks of celery
  • 3 cloves of garlic
  • a few sprigs of fresh flat-leaf parsley
  • a few sprigs of fresh thyme
  • turmeric
  • pfefer
  • himalayan salt
  • one handful of walnut
  • 0.5 litres bone broth
  • 0.5 l almond milk
  • olive oil

 

DIRECTIONS:

  • Brush the mushrooms clean, then finely slice.
  • Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
  • Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
  • Spoon out 2 tablespoons of mushrooms, and keep for later.
  • Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
  • Season to taste with sea salt and black pepper, turmeric, then whiz with a stick blender until smooth.
  • Pour in the rest of ingredients, bring just back to the boil, then turn off the heat.
  • Spoon the soup into bowls, garnish with the chopped parsley, walnuts and remaining mushrooms, and serve.
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