- the process of moving from one state of being to another;
- the process of packing your life into boxes and unleashing them into your new home;
- the gradual shift in seasons
As I write this post, I’m surrounded by a sea of cardboard boxes, stacks of books and papers, and a huge pile of food magazines that I’m not entirely ready to party ways with just yet. I need a Marie Kondo type to come into my home and tell me that I don’t need to keep all 100 books I’ve collected over the last 2 years. If any of you have decluttering skills, come on over and help a sister out.
If there is a single dish that represents this current transition period of mine, it would have to be this soup. It’s jam packed with fresh summer herbs that give the soup lightness in flavor, but it’s also a soup that will ease you into fall.
When you look at the ingredients, you’ll notice that there is a healthy amount of mint in here. This was my first time adding so much mint leaves into a soup, and I LOVE the subtle sweetness that it brings. Finally, these freshly baked mushroom chips that are perfect with the soup. It gives the soup just the right amount of flavor and crunch.
Let’s all make this soup and celebrate these transitional moments together!Print
Summer Green Soup with King Oyster Mushroom Chips
A light green soup that is packed with summer herbs and vegetables and topped with crisp mushroom chips. It’s the perfect late summer soup! Serves 4 to 5.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Category: soup, appetizer, vegan, paleo
- 4 cups water
- 1 cup light or full-fat coconut milk
- 1 1/3 cups cilantro (about half a bunch)
- 1 cup baby spinach leaves
- 3/4 cup fresh basil
- 1/3 cup fresh mint
- 2 stalks green onions
- 1/2 cup sliced almonds
- 3 TBS olive oil
- 3 TBS unsweetened apple cider
- 1 jalapeno pepper
- 2 garlic cloves
- zest from 1 lemon
- salt and pepper to taste
- 1 TBS freshly squeezed lemon juice
- 190g king trumpet mushrooms, sliced at about 1/8-inch thick
- 2 TBS olive oil
- chopped toasted hazelnuts
- cashew cream*
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Spread mushrooms all over the baking sheets. Brush both sides of the mushrooms with olive oil. Sprinkle with salt and pepper. Bake for 45 to 55 minutes, or until the mushrooms are crispy. After about 25 minutes, rotate the baking sheets and swap the position of the baking sheets on the racks. Make sure that they are completely crisp before pulling them out of the oven.
- Bring water to boil in a large saucepan Once water boils, stir in coconut milk and let the liquids simmer on medium-low heat.
- Blend cilantro, spinach, basil, mint, green onions, almonds, oil, apple cider, jalapeno pepper, garlic, lemon, and a teaspoon of salt in a food processor. You should get a nice creamy mixture in 1 to 2 minutes. You may need to scrape the sides of the food processor bowl to get all the herbs blended.
- Pour mixture into simmering liquids and stir until the ingredients are well mixed. Turn off the heat. Add more salt (if desired) and freshly ground black pepper. If the soup still has large chunks of herbs in there, you can pour all contents into a large blender to blend, or you can use an immersion blender.
- Stir in 1 tablespoon of lemon juice into the soup. Top green soup with chopped hazelnuts, mushroom, paprika, cashew cream.
- Refrigerate leftovers in an airtight container. The soup can be served chilled, too!