2 sweet potatoes6 cups of water1 small red bell pepper1 medium onion4 cloves of garlic1/3 cup of grape seed oil1/4 tsp of cayenne pepper (or to taste)4-5 medium mushroomsSea salt and black pepper to taste
Cook sweet potatoes first. In a medium cooking pan, add grape seed oil and a chopped onion and fry on medium heat. After onion becomes golden add a chopped bell pepper and cook for about 5-10 minutes. Add water and let boil. Add garlic, cayenne pepper, sea salt and black pepper. Finally add cooked sweet potatoes and blend soup in a blender until its smooth. Slice or chop mushrooms and add them right before serving into each bowl of soup. Mix and enjoy.
4 cups of coconut milk
8 oz package of mushrooms
3 tbsp of coconut oil
Sea salt and black pepper to taste
1/2 tsp of cayenne pepper
Fresh parsley (optional/for decoration)
First add coconut milk into a cooking pan and set to medium heat. While coconut milk is warming up, add coconut oil and chopped onion into a frying pan and cook for about 5 to 10 minutes on medium heat. After onion gets a little golden, add sliced mushrooms and cook for an additional 5 to 10 minutes. Add sea salt, black pepper and cayenne pepper to onion mushroom mixture, and mix well, then transfer to a boiling coconut milk. Boil soup for 1-2 minutes and turn off the stove. Before serving add fresh chopped parsley. Enjoy.
1 14oz package of rice sticks
1 large onion
1/2 to 1 cup of grape seed oil
Sea salt & black pepper to taste
Cook rice sticks in a large cooking pan. While rice pasta is cooking, fry chopped onion in grape seed oil in a large frying pan on a medium heat. Stir often until the onion gets very golden. Add chopped mushrooms, sea salt and black pepper to onion and fry for about 5 min on medium heat. Add mushrooms with onions to cooked, drained rice pasta. Mix and serve.
7 cups of broccoli1 large onion8 cups of vegetable broth1 cup of grape seed oilSea salt & pepper to taste5-6 mushrooms
In a large pan, warm grape seed oil. Add chopped onion and fry until the onion gets golden. Add broccoli and cook until the broccoli gets soft. Add vegetable broth, salt and pepper. Let everything boil for 1-2 min. Blend soup in a blender until it is silky smooth. Slice mushrooms and add them to the hot soup. Enjoy.
About 16 mushrooms 1/2 of large onion 3 tbsp of grape seed oil5-6 tbsp of balsamic vinegar 3-4 small colored bell peppers Salt and black pepper to taste
Slice mushrooms and place them into a frying pan. Fry on medium heat without oil. After all of the moisture has evaporated, add grape seed oil and chopped onion. After onion become golden, add sliced bell peppers. Fry for about five minutes and add salt, black pepper and balsamic vinegar. Fry for two more min and serve.
4 cups of water
3 cloves of garlic
2 medium mushrooms
1 tbsp dried wakame seaweed
1 tbsp of grape seed oil
1/4 bundle of parsley
Salt & pepper to taste
Bring water to a boil. Add sliced mushrooms to boiling water. Add oil, squeezed or minced garlic, chopped parsley and wakame seaweed to water. Finally, add salt and pepper and turn off the stove. Let stand for 5 minute, decorate and enjoy.
12 to 14 medium size mushrooms 1 big onion 1 clove of garlic1/3 of a celery stick 1/2 cup of grape seed oil Water or vegetable broth Salt and pepper to taste
Fry chopped onions in grape seed oil in a large pan. When onions start to golden add chopped garlic and celery.After couple of minutes add pre-cut mushrooms, salt and pepper. Cook for about 10 minutes. Stir often to prevent food burn. When ingredients appear cooked, cover with water. After boiling let it cook for 10 to 15 more minutes. Pour half of soup into blender and blend until smooth. Pour into clean pan and repeat with other half.Optional: add sliced mushrooms into soup and decorate with parsley.