Reshare: @sculptedkitchen

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Reshare: @sculptedkitchen
Happy fall with delicious bowl of wild mushroom soup! I am obsessed with mushrooms! Try this decadently and flavourful soup and let me know how you do!

Tomorrow is #worldgratitudeday. While I don’t think you need a specific day to be grateful – similar to how you don’t need a “New Year” to start a health and fitness routine, I think it’s important to pause and use this day to increase your gratitude! It could be from affirmations, journaling, giving back to your community through food bank or your time, and spending time or texting your circle of friends how grateful you are for them.

I have to say that I’m so grateful for this community. You take the time to respond to my stories, send me dms, share and try my recipes and just genuinely a really amazing group of people. Thank you! 🤗 grateful to @halfbakedharvest who inspires me to photograph savoury food 🥰

Mushroom soup with wild rice:
2 T of olive oil
3 shallot, diced.
1 medium carrot, peeled & chopped.
1 celery stick, chopped.
1 Tblspn of garlic paste
1 tsp of onion powder
2 cubes of veg bouillon
1 tsp of tomato paste
1 T of lemon juice
1/2 tsp of salt
2 bay leaves
1 tsp of dried parsley.
A pinch of pepper
1 cup of wild rice.
1/4 tsp of paprika.
4 cups of vegetable stock or water.
3 Tbspn of coconut cream.
10 button cremenis

1. In a medium pan, drizzle olive oil over medium low heat.
2. Place your shallots, carrot and celery in pan. Let it cook until soft.
3. Add your other ingredients, including mushrooms, but not coconut cream, and bring to a boil. Stir frequently. Cover, reduce to low and let the wild rice cook for 20 mins.
4. Take off heat and let it sit for an additional 10 minutes. Remove bay leaves, stir in your coconut cream and serve immediately. Sprinkle some dairy free Parmesan.
Taste and add salt etc.


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