Try this Sage and Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionSource: Dr. Gundry
1. In a large soup pot, heat the oil over medium-high heat. Add cauliflower, mushrooms, onion and celery.
2. Cook, stirring frequently, until mushrooms are fragrant and cauliflower is cooked through.
3. Add garlic, sage, thyme, and lemon zest, and cook, stirring frequently, until very fragrant, about 2-3 minutes.
4. Add salt, pepper, and onion and mustard powders, and continue to stir 1-2 minutes to gently toast spices.
5. Reduce heat to low and add coconut milk and water or broth.
6. Cover and let simmer 20-30 minutes, then remove from heat.
6. Puree using an immersion blender
8. Taste and add salt or coconut aminos, if needed
9. Serve immediately, store in fridge for a week, or up to 3 months in the freezer
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (564g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 367 | ||
Calories from Fat: 287 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 22.3g | 112 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 80.7mg | 3 % | |
Potassium 1228.2mg | 32 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 12.8g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 367
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