Mushroom & almond milk soup (paleo)
08/28/2017
Nothing better for these ugly days than a rich soup, although I confess that for me every day is a soup. Whenever I can I prepare some, actually the other day I made a delicious vegetable cream for the Pasta Choux Workshop .
This is a very simple soup that is easy to make and relatively low in calories. That’s four small servings of around 66 calories, or two large servings of 132 calories. It is perfect as an appetizer or a light main course.
Ingredients
- 4 cups of mushrooms
- 1 purple onion
- 1 cup almond milk (I use Nature’s Heart I get it in the Jumbo)
- 1 cup of water or vegetable broth (homemade)
- Seasoning to taste (salt, black pepper, etc)
Preparation
- Chop the mushrooms and onion. Place in a large pot along with the almond milk and the cup of water/broth. Cook over high heat and bring to a boil, then lower the heat and continue cooking for 20 minutes.
- Once ready, process in a juicer.
- Serve and enjoy immediately!
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