Green Soup with King Oyster Mushroom Chips

Summer Green Soup with King Oyster Mushroom Chips - gluten-free, whole30, paleo, vegan |

transition (n.)

  1. the process of moving from one state of being to another;
  2. the process of packing your life into boxes and unleashing them into your new home;
  3. 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.

Summer Green Soup with King Oyster Mushroom Chips - gluten-free, whole30, paleo, vegan |

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.

Summer Green Soup with King Oyster Mushroom Chips - gluten-free, whole30, paleo, vegan |

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!


Summer Green Soup with King Oyster Mushroom Chips

Summer Green Soup with King Oyster Mushroom Chips - gluten-free, whole30, paleo, vegan |

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.

  • Author: Lisa Lin
  • 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

Mushroom Chips

  • 190g king trumpet mushrooms, sliced at about 1/8-inch thick
  • 2 TBS olive oil
  • salt
  • pepper

Optional Toppings

  • chopped toasted hazelnuts
  • paprika
  • cashew cream*


  1. 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.
  2. Bring water to boil in a large saucepan Once water boils, stir in coconut milk and let the liquids simmer on medium-low heat.
  3. 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.
  4. 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.
  5. Stir in 1 tablespoon of lemon juice into the soup. Top green soup with chopped hazelnuts, mushroom, paprika, cashew cream.
  6. Refrigerate leftovers in an airtight container. The soup can be served chilled, too!


1. Green soup adapted from Vegetarian Times. King Oyster Chips adapted from Nom Nom Paleo.[br]2. *For the cashew cream, you’ll want to use a blend that is equal parts water and cashews (e.g., 1/2 cup water to 1/2 cup soaked cashews).

29 thoughts on “Green Soup with King Oyster Mushroom Chips

  1. Amanda Paa

    although not in the midst of moving, we are in the transition of re-doing our bedroom and my office. and I’m also reading the Tidying up book. it feels so good to get rid of things! but it feels hard at times too. your soup is beautiful, and i’m glad it represents something special. xo

    1. Lisa Post author

      I hear ya, Amanda! There soo many loose papers and knick knacks that I’ve acquired. Thanks for your kind words, and I hope the home DIY goes smoothly. I need to think about how to decorate my new tiny office now!

    1. Lisa Post author

      Tell me about it! It’s going to be hot in Sac, and we’re definitely going to hire movers to do the heavy lifting. There’s no way I’m going to move a bed up three flights of stairs!

  2. LydiaF

    This sounds like the perfect soup to see you through a move…or just to enjoy at the end of the day. Love the addition of mint, I’ve been using it a lot over the last year and love it in savory applications. 🙂

  3. Linda @ Veganosity

    Congratulations on the move. I haven’t moved in fifteen years and hearing about all of the boxes is making my itch to downsize go away. My husband thanks you. 😉

    This soup looks perfect, Lisa. I love mint and basil together so I can imagine that this tastes so wonderful. Great recipe!

  4. Maggie

    I’ve tried to keep the minimal books in China because moving them oversea is too expensive. But I still ended up a big pile of cookbooks which took up most of luggage space. Now I read almost all my books on Kindle, but when it comes to cookbook, nothing beats paperback. Oh, and the other thing about being a food blogger, plates and props! Hope you’re getting settled down smoothly and enjoy the new place!
    These oyster mushrooms look so good! I want to grab some to snack on now. lol

  5. genevieve @ gratitude & greens

    Good luck with moving and packing! I’ve been trying so hard to declutter and… well, it’s a lot harder than I thought. These photos are beautiful and this soup sounds so fresh! I love all things green: salads, smoothies, soups 😉

  6. Rachel

    This soup looks and sounds delightful. The mushrooms chips are a nice touch. Moving is such a disruption… I moved in the spring and none of the closets in our new house have shelves, so my husband has been slowly going from closet to closet putting shelves in, but it the meantime we STILL have some unpacked boxes! When it comes to a home for books, I’ve embraced the idea of somehow incorporating them into my “decorating.”

  7. Alex Caspero MA,RD (@delishknowledge)

    I am so sad that you are coming to Sacramento just as I am leaving! Working on an epic list of all my favorite places for you to go! 🙂 Until then- this soup! Your photos are so gorgeous Lisa, I just love them! And the oyster mushrooms on top? Yum, yum, yum! Have fun packing!

  8. Traci | Vanilla And Bean

    Love, love, love the vibrance and nourishing ingredients of this soup, Lisa! And those chips (insert bug eyed emoji). I can’t even!! Packing would call for a hearty bowl of soup like this. Moving… the worst. Last time we moved was in 2002 and really, I hope it’s the last time I ever have to do that again, unless we were to move to Orcas Island. I am in my happy place for sure. It’s hard… and then there’s the cleaning out and purging. It’s soooo tough to get rid of books… always there, quietly waiting to be picked up again. I wish I had words of wisdom here, but this is all I have; if a book brought me extensive awareness, touched my soul or brought me joy, I keep it. If not, it goes. Take care during this transition, Lisa! Thank you for taking us along with you in this journey! xx

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