KETO friendly•Soups

Mushroom Spinach Soup

December 13, 2017 by admin Recipe rating:

Bon Appetite from Sophia with Grace!

2.81 from 71 votes
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Mushroom Spinach Soup

Course Soup
Total Time 35 minutes

Ingredients

  • 1.8 OZ of shitake mushrooms or preference
  • ½ onion medium size
  • 1/2 cup of shredded carrots
  • 1 cup of chopped spinach
  • 1 cup of sweet potatoes chopped
  • 1 TBS Salt
  • Black pepper to taste
  • 1 tbsp of the Coconut Aminos Teriyaki Sauce
  • 1/4 cup of parsley
  • 8 cloves of garlic
  • 1 bay leaf

Instructions

  1. Finely chop a ½ onion and chop the mushrooms.

    Add a swirl of olive oil (extra virgin) to a medium skillet.Set temperature to medium heat. Place chopped onions and shredded carrots in pan and sauté them until golden.

    Place the mushrooms in the pan and stir it with the onions and carrots. Sauté until the mushrooms tender.

    Place the spinach in the pan, stir it with the vegetables until they wilt.

    Add 4 cups of water to medium saucepan.When the water reaches a rolling boil, turn the heat to medium and add sweet potatoes and bay leaf into the water.

    When the vegetables are ready, place them into the saucepan and cook until the potatoes ready.

    Add 1 tbsp of salt and the Coconut Aminos Teriyaki sauce to taste. Press garlic add to saucepan, add 1/4cup chopped parsley and stir it.

    When the soup is ready, pour it into the blender container and put the lid on tight and start the blender. Blend it until the liquid is smooth.

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