Kimberly Snyder’s Vegan Thyme & Rosemary Mushroom Soup Recipe | stanton-company.com

Kimberly Snyder’s Vegan Thyme & Rosemary Mushroom Soup Recipe

With all the upcoming holidays that are just around the corner, fall can be a tricky time of year when it comes to eating healthily (Halloween candy always gets the best of us). So, celebrity nutritionist and New York Timesbestselling author Kimberly Snyder came up with a month-long digital course, called the 30-Day Roadmap for Healthy Weight Loss, to help you stick to eating clean and stay on track to maintain your goals.

The course doesn’t require strict calorie counting or crazy portion control but is instead focused on plant-based recipes that are not only nourishing but are naturally low in calories as well. You don’t have to worry about feeling starved or restricted. You can also expect daily video clips that offer support and cover topics such as how to re-purpose leftovers into new meals.

As a sneak peek, here’s a recipe from the roadmap—her Vegan Thyme & Rosemary Mushroom Soup—that is super easy to make and is perfect for those cold fall days. “Soup is really warming and it’s easy to digest, it’s full of fiber, it’s nurturing,” says Snyder. Read on for the full recipe.

How to Make It

Yield
2 servings
In a large heavy saucepan, heat the coconut oil. Cook the onions and garlic for a few minutes, then add in the mushrooms, stirring well. Add the vegetable broth, thyme and rosemary, bring to a boil, and reduce heat to a simmer. Cook for 15–20 minutes. Carefully puree in a blender. Add back into the pot. Add in the coconut milk. Bring to a boil then reduce to a simmer. Season with sea salt and pepper before serving.

Ingredients

  • 2 teaspoons coconut oil
  • 3 cups vegetable broth
  • 1 pound sliced mushrooms, coarsely chopped
  • 2 garlic cloves, minced
  • 1 cup chopped white onion
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 3/4 cup coconut milk
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Source: instyle.com

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Posted on: October 6, 2017