"Cheesy" Adaptogenic Soup with Roasted Mushrooms

Hi everyone! I’m so excited to announce that I’m working with Mountain Rose Herbs to create some easy adaptogenic recipes, as well as a “how-to” for blending some essential oil stress blends. I was lucky enough to receive MRH essential oils as a gift from a friend last summer, and ever since, I have been HOOKED. They reached out to me a few months ago about working together, and I have to admit - I fangirled HARD. 

I’m proud to present the first of my recipes with them! This “cheesy” soup is chockfull of veggies, delicious spices, and adaptogens. It makes an AMAZING spring supper or lunch, and I find myself licking the bowl each time I have it… 

Here’s what you’ll need: 

  • 2 white potatoes, peeled and diced 

  • 1 large white onion, chopped 

  • 1/2 butternut squash, roughly chopped

  • 1 large carrot, roughly chopped 

  • 1/2 cup raw cashews 

  • 3 cups vegetable broth 

  • 1/2 cup unsweetened nut milk (I used almond) 

  • 1/3 cup nutritional yeast  

  • 1 tsp miso paste 

  • 1/2 tsp cumin 

  • 1/2 tsp paprika 

  • 2 cloves garlic 

  • 1 tsp cordyceps mushroom powder 

  • 1 tsp chaga mushroom powder 

  • salt and pepper, to taste 

  • 1 Tbsp olive oil

  • 1 small container baby bella mushrooms

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Here’s how to make it: 

       Using a large pot (I used my Le Creuset) combine the potatoes, onion, butternut squash, carrot, and raw cashews. Pour vegetable broth over veggies, and bring mixture to a boil. Turn heat to simmer, and let veggies cook for about 20-30 minutes, until tender. Turn off heat, and let cool slightly. Using an immersion blender (or you can throw it into a Vitamix or other blender that can handle heat), blend the veggies together until well-combined. Add almond milk and continue to blend. Add the remaining ingredients to the pot and blend until smooth. Taste soup and season with salt and pepper if needed. I served mine with sautéed mushrooms. To make, simply use a small sauce pan, and heat 1 Tablespoon of olive oil over medium heat. Add about 1 cup of baby bella mushrooms and saute for about five minutes, until tender. Place soup into bowls and top with mushrooms. Enjoy! 

Annie Muske