Here's how 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest might help you in weight reduction
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Before you jump to 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already are aware that the body requires a healthy heart. Consider this: if your heart isn’t healthy then the rest of your body won’t be healthy either. You already know that getting regular exercise and adopting a healthy lifestyle both factor greatly into the overall health of your heart. Do you know, though, that several specific foods are good for making your heart be healthier? If you want to know which foods to eat to improve your heart health, keep on reading.
Blueberries are great for your heart. Fact: Blueberries are loaded with antioxidants, in particular pterostilbene. Pterostilbene works very much like the resveratrol found in grapes. This specific antioxidant could be able to help your body improve its ability to break down the fat and cholesterol you take in. When your body is efficient at breaking down these things, they aren’t going to clog your body and or cause problems for your heart. That just means that it helps keep your heart as healthy as possible.
There are plenty of foods out there that that are terrific for your body. The truth is that everything that we’ve talked about here can help your body in lots of different ways. They are particularly good, though, for promoting a healthy heart. Try to introduce these heart-healthy foods into your diet regularly. Your heart is going to be much heartier if you do!
We hope you got insight from reading it, now let’s go back to 4-mushroom soup #vegan #vegetarian #paleo #soupcontest recipe. To cook 4-mushroom soup #vegan #vegetarian #paleo #soupcontest you need 16 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
- Provide 200 g closed cup (white) mushrooms
- Prepare 200 g chestnut mushrooms
- Get 100 g shiitake mushrooms or portobello mushrooms
- You need 30 g dried porcini mushrooms
- Provide 2 medium or 1 large onion
- You need 6 cloves garlic
- Use 1 medium potato or 1/2 celeriac root
- Use 1 cup walnuts (more for a creamier texture)
- Prepare 1 L - 1.5 L vegetable or chicken stock
- Provide 1-2 vegetable or chicken stock cubes, for a more intense taste
- Get 1 tbs herbs de Provence (or more to taste)
- Use 1 tbs thyme (or more, to taste)
- You need 1 bunch fresh parsley
- Take to taste Salt and pepper
- You need 1 dash chilli (optional)
- Provide Olive oil or ghee or butter
Instructions to make 4-Mushroom soup #vegan #vegetarian #paleo #soupcontest:
- Chop white tip, chestnut and shiitake mushrooms. Soak dry porcini mushrooms in the a bowl of water and leave to sit until soft (1hr should be enough).
- Rough chop the onions and garlic and sauté in olive olive oil / ghee/ butter until translucent but not brown. Add all the spices and cook for another minute or do, taking care not to let the onion burn.
- Add chopped mushrooms and stir until mushrooms have let the water out and become soft.
- Add porcini mushrooms and their liquid. vegetable stock, potato and walnuts. Add 1-2 veg/chicken stock cubes For a more intense taste (optional).
- Cook for c. 15-20 min on medium heat, or until potato is soft. Turn off the heat and let cool for 5-10 min.
- Take the fresh parsley bunch and chop some leaves to be used as garnish. (please do t cook the parsley)
- Put soup and remaining fresh parsley leaves and stems in food processor and blend to desired thickness. Add water if required.
- Serve with parsley, hredded parmesan cheese or sautéed mushroom as garnish.
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