Winter Chestnut & Mushroom Soup

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Winter Chestnut and Mushroom soup recip by Ania Nowicki Health Coach

I love to experiment with different flavours in the kitchen. I’m into healthy eating, but I’m also very into tasty food! This experiment was a big success! A very satisfying way to boost your immune system and comfort your soul!

The secret ingredient in this soup is pau d’arco tea which I used as the “broth”.

Benefits of pau d’arco: Pau d’arco is the inner bark of the Lapacho tree which grows in South America. Apart from being very fragrant and almost vanilla-like in taste, pau d’arco also has fantastic healing qualities: it is antiviral, antibacterial, anti-fungal and has been shown to help fight certain cancers and boost the immune system. This is thanks to this amazing bark containing over 20 active compounds as well as high levels of iron, calcium, selenium, vitamins A, B-complex and C., magnesium potassium and sodium. To make pau d’arco tea, brew a table spoon of the inner bark of the tree for at least 10 minutes in simmering water. You can buy it from here in the UK or here in the US.

 

RECIPE: Winter Chestnut & Mushroom Soup

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

  • 200g / 5 cups mushrooms, roughly chopped
  • 200g / 2 cups cooked chestnuts, roughly chopped
  • 750ml / 3 cups pau d’arco tea, stock or water
  • 1 medium onion, finely chopped
  • 1 tsp of coconut oil
  • 2 cloves garlic, minced
  • 1 tsp ground nutmeg
  • 1/2 tsp salt
  • a pinch of freshly ground pepper

Method:

In a big pan heat the oil on a medium heat, add the onion and cook gently until soft and translucent.

Add the mushrooms, garlic, nutmeg and pepper, stir well, cover and cook for a further 5 minutes.

Add the remaining ingredients, bring to a gentle simmer, cover and cook for 20 minutes or so. It will look like in the picture below.

Chestnut and mushroom winter soup cooking by Ania Nowicki Health Coach

Next step is blending. To get a slightly chunky texture, leave a quarter of the mixture in the pan, place the rest in a blender and blend until smooth. The blended mixture will become very thick and may need extra fluid to loosen it up.

Pour the blended mixture back into the pan and mix with the part you held back. Serve in bowls whilst hot!

Winter Chestnut and mushroom soup recipe being served by Ania Nowicki Health Coach

Bon appetit!

Top tip:

1) You can use left over soup as a sauce for spelt pasta.

2) Halve the water in the recipe and make a delicious creamy dip!

How do you like this recipe?  Have you ever considered using super foods in your soups to give them that extra healing quality?

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Ania NowickiWinter Chestnut & Mushroom Soup

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