Creamy Mushroom Soup (Paleo)

The visual arts have been in my life a lot recently. I guess college really wants to make you a well-rounded person. Or just take your money. Actually, scratch that. There is no “or” here. Just “and” or “and even more so.”

Anyway, regardless, I’ve been out and about at art museums in NYC for my American Art History course. And I’m going to more tomorrow. And again next week.

And some of these art exhibits have been pretttttty trippy (If you’ve been to the Whitney Museum, you know what I mean). BUT, it has given me an appreciation for more simplistic art. Which, I am going to keep ahold of until I can get myself some better pictures A friend and sister (both art majors) have both “kindly” told me that my pictures currently suck. Which, to be fair, they have a valid point. And so, I’m going to be redoing some pictures on the blog soon and work with lighting and all that jazz as soon as I’m done posting all the current pictures that I have.     

Until then, let me assure you that this creamy, mushroom soup is WAY better than my mediocre photography skills make it look. In fact, this is one of my favorite soups. I even make a pot just to eat for breakfast throughout the week (I often eat breakfast for dinner and dinner for breakfast- I’m a backwards person).

Mushroom Soup (Paleo) 

Ingredients:

14 oz or 4-5 portobello mushrooms, chopped and including grills and stems 

2 onions, chopped

2 cups water

4 cups vegetable broth

2 tbsp coconut flour 

salt and pepper, to taste

nutmeg (optional) 

Directions: 

In a pot, place mushrooms and onions. Pour in water and vegetable broth. Oven heat, bring to a boil. Place the lid ajar and simmer for 20 minutes. Puree with an immersion blender. Stir in coconut flour and let cook for 5 more minutes. Add salt and pepper and sprinkle with nutmeg before serving. 

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Cauliflower Soup

Come the cold weather, my family and I love soup. Why? Simple ingredients? Check. Easy to make? Check. Filling? Check. Healthy dose of veggies? Check. Yummy? Double check!! You get the point. Out of all the soups I’ve made in the past, Cauliflower Soup is my family’s favorite (coincidentally, it’s also the first soup I ever made).

Now, the thickness in this soup all depends on your preference. If you want a thin, broth soup, use 1 large head of cauliflower. I usually use 1 and 1/2  heads for a medium-thick consistency. My dad, however, likes ultra thick soup (almost a mashed cauliflower thickness). For this, use 2 large heads. No matter what way, it tastes amazing (my apologies if this comes off as bragging!) Enjoy!

Cauliflower Soup

Ingredients:

1-2 large heads of fresh cauliflower, chopped into florets

1 leek (or large onion), chopped

4 cups water

2 cups chicken broth

salt and pepper to taste

garnish: chives

Directions:

Add all ingredients to a large pot. Cover with a lid and bring to a boil. Turn down to a simmer and cook until cauliflower is tender, about 20 minutes. Puree with an immersion blender until smooth. Stir in salt and pepper and top individual bowls with chives.

For a very similar soup, try my broccoli soup!

Sweet Beet Soup

I am very much attracted to pretty colors. Especially when they’re natural. As such, I was very excited when I made this and I got a bright red/pinkish color. Now how often do you get to eat pink soup? I felt like I was in art class, carefully adding white yogurt in order to get the perfect shade of color. Beets are definitely one of those don’t-judge-a-book-by-its-cover things; the outside is just an ugly brown lump. But open it up and BAM! Bright color (side note for first time beet users: do not have anything white laying around unless if you want that bright color all over your towels and clothes). And the taste of this was surprising. Very much like vichysoisse with a sweet aftertaste.

 

Sweet Beet Soup 

Ingredients:

2 medium-large beets

2 onions, chopped

2 cups chicken broth

2 cups water

2/3 cup plain yogurt (If you want a more pink color, add a bit more)

parsley to taste

salt and pepper to taste

Garnish: chives

Directions:

Wrap the beets in aluminum and roast in the oven at 400 degrees for 40 minutes.  Let cool, then peel and cube. Combine beets, onions, chicken broth, and water in a large pot. Bring soup to a boil and then cover with the lid and allow to simmer for 20 minutes. Next, mix in the yogurt (it’s okay if it clumps). Puree the soup with an immersion blender (if you don’t have one, transfer to a blender) until the soup is at the desired smoothness. Stir in the desired amount of parsley, salt, and pepper. Ladle into bowls and garnish with chives.