Smart Corner

2 Way Rocket Leaf Salad
5 Fresh Summer Smoothies
6 Low Carb Smoothies
6-way Overnight Oats
Asian-Style Baked Salmon
Baked Asparagus with Balsamic Butter Sauce
Baked Balsamic Chicken
Broccoli Soup
Buffalo Cauliflower Bites
Chocolate Walnut Vegan Energy Balls
Cinnamon Oat Muffins
Delicious Vegan Mashed Cauliflower
Easy Keto Crackers
Flax Paratha/Wrap
French Onion Soup
Gluten Free Chocolate Cake
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Gluten-Free Chocolate Zucchini Bread
Guilt-free Ice Cream
Lemon-Parsley Green Beans
Paleo Bread
Quinoa Coated Chicken Nuggets
Raw Vegan “GOAT” Cheese Dip
Roasted Brussels Sprouts
Roasted Garlic Cauliflower
Shrimps with Saffron and Fenugreek
Single Serving Coconut Pie
Two Ingredient Chocolate Fondue
Vegan “Cheese” Spread
Vegan Creamy Mushroom Soup

Vegan Creamy Mushroom Soup

Serves 4-5

Ingredients 
  • 1/2 TBSP olive oil or vegan butter
  • 5 1/2 cups mushrooms, sliced (including mushroom stems)
  • 8 cloves garlic, minced
  • 1/2 large onion (about 3/4 cup), finely diced
  • 1/2 tsp ground black pepper
  • 2 Tbsp Soy Sauce (or Tamari if gluten-free)
  • 3 cups high quality vegetable broth
  • 1 cup organic coconut cream 
  • 1/2 cup water
  • 4 thyme leaves


Directions
  • In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
  • Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
  • Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
  • Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
  • Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.

Vegan Parmesan