I love puréed soups!
Especially when they are home-made and have only simple and fresh ingredients.
No flour, no heavy cream – just simple and healthy. My soup is super easy to make but it has a bit of a fancy twist – salty granola that can be gluten-free if you wish.
This granola is a great idea for those who have hard time skipping bread during meals.
It’s crunchy, salty and super yummy! Great addition to the silky soup. I promise, you will love it!
Let’s go cooking!
We will need:
8 baby portabella mushrooms (can use any mushrooms you have)
1/2 white onion
1/2 celery stick
2/3 cup of coconut milk (I use the “lite” version)
1/4 of a water or vegetable broth
2 table spoons of oats
1/2 tea spoon of coconut oil
Cumin, salt (to taste)
Chop onions, celery, mushrooms. Sauté these for 5 minutes.
Add milk, water and mix together in a blender.
Warm up your oven to a 165C/325F.
Mix oats, coconut oil, salt and cumin together. Use parchment paper and bake your oats for 10-15 min or until they are toasted and smell great. They will get crunchy outside. Cool them and put over your bowl of soup.
Ready to serve! Enjoy!
Чт, 21 Марта 2019г. 06:25