WINTER RECIPE: MUSHROOM, THYME & ROSEMARY SOUP
The yummiest thing about winter is lots of nourishing recipes and soups…lots of soup to nourish and make our insides all warm and fuzzy. A lot of soups these days you buy from the supermarket such as canned soup or packaged soup contains lots of additives, sulphites and even gluten. The best and simplest way to avoid these nasty ingredients is to avoid them altogether and making homemade soups using herbs like thyme and rosemary.
Gluten is undoubtedly the silent root of a great many of the health challenges that millions of people face today, both physical and mental. From a historical perspective, gluten – derived from the Latin word for “glue” – has only recently entered our diet, and is very difficult for the body to digest because it requires a specifically strong acid in the stomach to process it.
When gluten passes through the stomach undigested, it will – if eaten in excess – cause irritation to the intestinal microvilli. Gluten can cause the gut cells to release zonulin, a protein that can break apart tight junctions in the intestinal lining. Therefore, it creates symptoms of gas, bloating, IBS symptoms, etc. in the digestive tract. (Follow this link for an explanation by a doctor of why gluten is so hard to digest.)
The chances are good that, even if someone feels healthy, they have at minimum Gluten Sensitivity – even if they don’t know it. And if you are experiencing autoimmune disorders, eliminating gluten is one of the most important places to start.
While gluten is never the only cause of an autoimmune disorder, it contributes to the disorder drastically – so let’s just say it never helps. Gluten’s close association with an autoimmune disease like Coeliac Disease is a primary reason for removing gluten from the diet when trying to manage any autoimmune disease which can affect fertility and fertility health in women and….men. So trying to clean up your gut through dietary therapy and yummy herbs especially during winter.
We have teamed up with the gorgeous Sammy Lucas who is not only a leading blogger but a huge fan of Chinese Medicine and she’s created this yummy soup dish for our readers.
MUSHROOM, THYME & ROSEMARY SOUP
- 50g of butter or ghee
- 2 Medium Leeks, roughly chopped
- 3 Garlic Cloves, chopped
- 4 Sprigs of Rosemary, stalks removed & chopped
- 4 Springs of Thyme, stalks removed, chopped
- 1kg of swiss brown organic mushrooms, sliced
- 1lt of homemade chicken stock or you can use Broth Bliss’ chicken stock which we sell
- 1 cup coconut cream
- celtic sea salt or rock salt to taste
WHAT TO DO
In a large, heavy based pot, place butter/ghee over medium heat. Add leeks, garlic and gently sauté until translucent (approx. 5 minutes). Add rosemary and thyme sprigs and sauté for 2 minutes.
Add the mushrooms and stir through. Turn up the heat to medium and sauté until the mushrooms are soft and brown. This will take about ten minutes – the mushrooms will take up all the moisture from the oil, then they will exude their own juices, and eventually those will evaporate and the mushrooms will start to brown. This is the point you want to reach before proceeding.
Add the stock, about half a cup at a time, stirring all the time. When all the stock is added, bring to the simmer and cook for 10 minutes. Remove from the heat; add essential oils (optional) and salt. Blend and serve with the coconut cream.
Angea welcomes Sammy Lucas, a truth-seeking ambassador passionate about nourishing every aspect of your life from the inside out. Sammi had Ulcerative Colitis for nearly a decade and dug deep to uncover the critical information she needed to overcome the disease and thrive. Now she wants to bring that knowledge and experience to you. Sammi is an entrepreneur, author, essential oil enthusiast, model, motivational speaker, whole foods chef and a holistic health + lifestyle coach. She believes true abundance and freedom begins from smashing through limiting beliefs.