MVP Soup (Mushroom Veggie Power)
Total Time
0 seconds
Rating
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Ingredients
- 2 tablespoons avocado oil
- 1/2 medium size yellow onion, diced
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- 1/2 large head of cauliflower (or 1 small head), cut into florets
- 8 ounces baby bella mushrooms, cleaned and quartered
- 6 cups bone broth (or low-sodium chicken broth)
- kosher salt, to taste
- black pepper, to taste
- 4 cups baby spinach, packed
- 4 teaspoons Nom Nom Paleo Magic Mushroom Powder (*see note)
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Preparation
Step 1
Heat oil in a pot over medium high heat. Add onions, carrots, celery, and a pinch of kosher salt and pepper and saute until veggies are tender, about 5 minutes.
Step 2
Add the cauliflower and mushrooms and saute for a few minutes so that they develop a little more flavor, about 2 more minutes.
Step 3
Add the broth and bring to a boil. Once boiling, reduce heat to simmer and cover and cook until the cauliflower is fork tender, about 15 minutes.
Step 4
Remove from heat and stir in the spinach and mushroom powder.
Step 5
Using an immersion blender or carefully transfering cooled soup to a blender, blend until smooth and creamy.
Step 6
Taste and adjust seasonings, to taste.
Step 7
Serve sprinkled with a little extra mushroom powder and enjoy!
Step 8
Save recipe for the next time?
