This powerful soup is jam-packed full of immune boosting nutrition to bolster your defenses any time of year.
This awesome recipe was created for FreshCap by Chef Teresa Hansen.
1 tablespoon coconut oil
¼ cup finely diced green onions (white part only)
2 teaspoons minced garlic
2 tablespoons grated ginger
1 teaspoon crushed red pepper
8 ounces sliced baby portabella mushrooms
1 red bell pepper, seeds removed + thinly sliced
1 cup sliced carrots
1-15 ounce can unsweetened light coconut milk
2 cups low sodium vegetable broth
2 tablespoons coconut aminos or soy sauce
2 cups baby spinach
2 cups cooked green lentils
2 teaspoons THRIVE 6
1 lime, juiced (about 3 tablespoons)
fresh cilantro, for garnish
- In a medium soup or stock pot heat oil over medium heat. Add onion, garlic, ginger and red pepper flakes. Cook for 1 minute until fragrant.
- Add mushrooms, red bell pepper, carrots, coconut milk, vegetable broth and coconut aminos. Cover with a lid and cook over medium heat for 5-8 minutes until veggies are tender.
- Add lentils, baby spinach and Thrive 6 FreshCap mushroom powder. Simmer until spinach is wilted, about 1 minute.
- Remove from heat and add lime juice and fresh cilantro
Nutrition facts per serving (1/4 recipe): 267 calories/30g carbs, 12g protein, 11g fat, 10g fiber, 57% Iron, 61% Folate
Get some mushrooms in your life! FreshCap Mushrooms supplements are made from nothing but 100% pure mushroom fruiting bodies. No grains, mycelium, or other added fillers. Get it here!