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What's great about it

This divine, immune-boosting soup is from my plant-based cookbook Earth To Table. Mushrooms are low in carbohydrates, fat, sodium and sugar. They are also high in antioxidants, energising B vitamins, vitamin D and essential trace minerals such as selenium, which is needed for healthy thyroid function.


1 tablespoon dried porcini mushrooms

250 g (8 oz) assorted mushrooms, sliced

750 ml (24 fl oz) hot water

2 tablespoons extra virgin olive oil

1 onion, sliced

1 - 2 tablespoons tamari soy sauce to taste sea salt and white pepper to taste


SOAK porcini mushrooms in 125 ml (4 fl oz) of the boiled water in the recipe for 10 minutes.

SAUTÉ onion with the olive oil until caramelised then add the mushrooms and continue to cook until lightly golden.

ADD the rest of the hot water, porcini mushrooms, including the soaking water and simmer, partially covered for 10 minutes.

REMOVE from the heat and blend the soup until creamy then pour the blended soup back into the pot over a gentle heat.

ADD tamari and season with sea salt and white pepper to taste.
I also love to stir through a few spoonfulls of pouring cream or oat milk to make a silky consistency.

LADLE soup into bowls and enjoy.

Notes and Inspiration

Add a little truffle oil or sautéed mushrooms to garnish the soup. Froth oat or almond milk in a cappuccino maker then spoon froth over the top of the soup before serving to make a delicious mushroom cappuccino.

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