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Creamy zucchini puree soup with chanterelles

Nutrient content per person: Calories 250 kcal Carbs 25 g Fat 15 g Protein 5 g

Fun facts

Health benefits of chanterelles: * Chanterelle mushrooms are best known for their vitamin D. Many commercially grown mushrooms do not contain much vitamin D because they are grown indoors in the dark. Naturally harvested mushrooms such as chanterelles, morellias and tastes naturally contain large amounts of vitamin D due to their natural habitats. In fact, half a cup of chanterelles may contain 5 to 20 micrograms of vitamin D. This is about 30 to 100 percent of your recommended daily allowance. * Vitamin D helps support your bone health and acts as an anti-inflammatory agent in your body. It helps stimulate the proteins in your small intestine by helping calcium to absorb and strengthen your bones. As people get older, they need more vitamin D to prevent bone diseases such as osteomalacia and osteoporosis. Adults up to the age of 50 should receive about 15 micrograms of vitamin D a day, and adults over the age of 50 should receive about 20 micrograms. * Chanterelle mushrooms are an excellent source of polysaccharides such as chitin and chitosan. These two compounds help protect your cells from damage and stimulate the immune system to produce more cells. They also help reduce inflammation and reduce the risk of certain cancers.

Recipe for four Ingredients: 2 zucchini 1 onion 1 jar of coconut milk 200 g of vegan cheese 200 g chanterelles 2 tablespoons oil ½ teaspoons of salt

Preparation: Chop onions and zucchini. Heat the pot on the stove and add 1 tablespoon of oil. When the oil is hot, place the onion and salt in a pot. Fry the onions until they have turned golden brown. Place the chopped zucchini in a pot and fry for another 5 minutes. Then turn on the stove and place the onions and zucchini in the pot in the food processor. Puree and add coconut milk. Pour the puree soup into the pot. Bring the soup to a boil and then turn off the stove. At the same time, heat the pan on the stove. Add oil and chanterelles to the pan. Fry the chanterelle for 5 minutes. When the chanterelles are ready, cut the cheese into small slices. To serve, place the soup in bowls. Add chopped cheese and chanterelles to the bowls. Garnish with coriander leaves. Bon Appetit!

You can find this recipe and many interesting ideas in Vegan Magazine! Find out more about their activities here-> Vegan magazine


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   © 2019 Spice the Spirit|Kariina Kuningas