Mushrooms are the only fruit or vegetable source of the critical vitamin D. Like humans, mushrooms produce vitamin D when in sunlight. Research studies too suggest that white mushrooms too can promote immune function. Mushrooms contain plenty of vitamin B2 (riboflavin) and vitamin B3 (niacin): where B vitamins are vital for turning food (carbohydrates) into fuel (glucose), which the body burns to produce energy. Several types of mushrooms are rich in the essential trace mineral selenium which studies suggest higher selenium levels lower the risk of bladder cancer. Whatever your choice, the mushroom is an all good round motivator to get nto your trolley on a weekly basis with the health benefits talking for themselves!
3 sprigs Parsley
Scoop coconut oil
2 Celery Stalks
2 Garlic Cloves
750g Stock (Vegetable, salt free)
35ml coconut milk
- Take stalks off mushrooms, throw away, finely slice mushrooms
- Heat a large saucepan over a medium heat and scoop in a generous portion of coconut oil.
- Add the onion, celery, garlic, parsley stalks and mushrooms, allow to sweat gently until softened.
- Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes.
- Season with pepper, then whiz with a hand-held blender until smooth. Pour in the coconut milk.
- Spoon the soup into deep, individual bowls, garnish with the chopped parsley, reserved mushrooms, a pretty drizzle of coconut milk and serve with hearty crusty bread to garnish.