Creamy Dairy-Free Mushroom Soup

INGREDIENTS

• 1 tablespoon olive oil

• 1/2 yellow or spanish onion, diced

• 2 garlic cloves, minced

• 2 cups mixed mushrooms (oyster, shitake, cremini OR mushrooms of choice), sliced

• 1 teaspoon, thyme (dried)

• 2 cups vegetable broth

• 3/4 cup almond milk

• salt and pepper to taste

• top with freshly chopped parsley

INSTRUCTIONS

1. Saute the onions and garlic in the olive oil in a medium saucepan for a few minutes until onions are soft.

2. Add the mushrooms and cook for 5-7 minutes.

3. Stir in the thyme and cook for another 30 seconds.

4. Add the vegetable broth and bring to a boil, then simmer for 15 minutes.

5. Add in the almond milk and simmer for another 5 minutes.

6. Serve and top with parsley and salt and pepper.

Serves: 2-4

NUU GLO TIP - If you want a creamier soup, use this almond milk recipe and only add one cup of water after the almonds have soaked, instead of two. This will give you a thicker milk.

BENEFITS

Mushrooms are high in zinc which is extremely beneficial for healing the skin.