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Summer Green Soup with King Oyster Mushroom Chips - gluten-free, whole30, paleo, vegan | healthynibblesandbits.com
5 from 3 votes
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Author: Lisa Lin

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 Time10 minutes
Cook Time50 minutes
Total Time1 hour

Ingredients

Soup

  • 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

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

Optional Toppings

  • chopped toasted hazelnuts
  • paprika
  • cashew cream*

Instructions

  • 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!

Notes

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).
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!