Autumn and soup – for me these two belong together. This soup made with mushrooms and parsnip is a big favorite and safe for anyone on an AIP diet.
How do you like your soup? I like it with chunks so you can taste every ingredient separately. But if you prefer your soup smooth, just go a head and blend it.
You can use any kind of edible mushrooms for this recipe really. It’s up to what you can find, if not in nature, then in the store.
Most mushrooms contain vitamins B2, B3 and B6 as well as iron, selenium and zinc. Those exposed to sunlight also contain vitamin D2. Parsnips provide good dietary fiber and vitamin C and also make the soup more filling.
For a richer umami taste add coconut aminos.
Mushroom Soup With Parsnip and Thyme
- Servings : 2 1x
200 grams of mushrooms
1 yellow onion
2.5 dl coconut milk
1 tablespoon thyme, fresh or dried
2 tbsp coconut aminos
1 pinch of salt
1 tablespoon lemon juice
4 dl water
3 tablespoons coconut oil or olive oil
Use a large and deep frying pan or a saucepan. Chop the onion, and peel and divide the parsnips into small pieces. Fry together on medium heat in coconut oil / olive oil until everything is almost soft. Put away. Do not wash the frying pan.
Slice or divide the mushrooms. Fry until nicely colored. Put onion and parsnip back in the pan.
Add coconut milk, water and thyme and bring the soup to a boil. Add coconut aminos and lemon juice. Put on a lid and let it simmer on medium heat for 10-15 minutes. Season with salt.
This is a guest post. Any opinions expressed are the writer’s own.