creamy coconut & mushroom soup

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The stars in Whistler, especially when standing on my porch, are so incredibly bright I feel like I could reach out and grab them. They limit the streetlights, especially where I live so that you can see the stars more clearly. I love that. I went to the most beautiful yoga class tonight and to my surprise it had someone playing and singing live music. I went to the cafe in this gorgeous lodge on the water by my house this afternoon to respond to some emails and have an almond milk cappuccino (I think I’m addicted). The cafe is attached to the yoga studio so with 5 minutes to class I jetted over. 

I’ve written about Tina’s classes before but she is just so incredibly loving, genuine and inspiring I am in awe every time I take her class. She is one of those people who you just want to bottle up everything they are saying so you can listen to it over and over again. She speaks with such conviction and passion straight from her heart and everything she says really resonates with me. Tonight she spoke about intention. She said that if you have clear intention you absolutely cannot fail. There may be a few roadblocks or bumps in the road but you can make it a reality. She discussed listening to your heart and your body. Following what feels right for you.

I was introduced to this program last New Year for 2013 called ‘Word of the Year’. You pick one and only one word to guide you throughout that year. A word that if you brought into your life, led your life by this word, let it guide you – you would see a tangible and welcome change. Last year my word was trust, I am still working on that but felt that in moving to Whistler and in a lot of the relationships I’ve made here, I’ve been able to really trust and be trusted by those around me. This year I chose intuition. I am always in between two decisions. Where to live, where to work, what my next step is, whether to say yes or no. I want to silence my mind and listen to my gut this year. Do what is right for me. Intuition and intention go hand in hand. When you listen to your intuition you get so clear on your intention and you can live the life you dream of. 

As a lot of my friends are buying their first house, getting engaged, having babies. I am ecstatic for them and sometimes envious of where they are in their lives. Tina spoke about wealth tonight. That our wealth isn’t measured only financially, but we should also evaluate it by the wealth of love and support around us. The depth of our relationships, our friendships. Where we find happiness in our lives. That is our wealth. When I look at my life that way – I feel like the wealthiest woman in the world. 

On my way home from yoga I looked at all the brilliant stars and felt so lucky for my life. I then went to the grocery store and grabbed some ingredients to make this incredible mushroom soup. This soup was inspired by the cream of mushroom soup found on the VEGA website. I made a few additions and really loved the outcome. Thanks for the inspiration VEGA! 

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Creamy Coconut and Mushroom Soup 

  • 1 TB of coconut oil 
  • 1 large white onion diced 
  • 1 clove of garlic minced 
  • 4 C of cremini or button mushrooms, chopped 
  • 2-3 portobello mushroom caps, chopped
  • 1 C of vegetable stock (or white wine) 
  • 2 cans of coconut milk
  • 2 C vegetable broth
  • a bunch of pea shoots (or any kind of sprout you love)
  • 1 TB of soy sauce or tamari 
  • 1 TB of balsamic vinegar 
  • dash of cracker pepper 

In a large pot over medium heat, melt the coconut oil. Add the onions and garlic and stir until coated, let simmer stirring often until they are translucent and tender. Add all of the mushrooms and let saute until most of the liquid has evaporated (10-15 minutes) stirring often. Next add one cup of vegetable stock (or white wine) to the pot to deglaze. I didn’t have any wine and the BC liquor store was closed unfortunately, I really think the wine would’ve been nice rather than the vegetable stock, next time! 

Add one can of coconut milk to your blender along with half of the mushroom/onion mix from your pot. Puree until smooth. Add the mixture back into your pot along with the other can of coconut milk and 2 more cups of vegetable broth/stock. My soup was pretty viscous so I only added one cup, next time I would add a few more mushrooms to make it thicker. Finally add the balsamic, tamari and pepper to taste. The balsamic and tamari added a spiciness the soup was lacking in my opinion. 

Garnish the soup with a few sprigs of whatever sprout you’d like. I added pea shoots. If you like dairy I think that a dollop of Greek yogurt in the center of your soup bowl, finished with the sprouts would be gorgeous and delicious.

This soup was super easy to make, super healthy, filling and delicious. 

I hope you try it and love it! 

with intuition and intention, 

Sarah Alicia Harvison 

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