Ginger Daikon Mushroom Soup

Active time: 30min Total time: 45min Servings: 4 Recipe from: Realplans

Why?

Image from Realplans

• Great for gut health

• Gluten free

• Dairy free

• Anti-inflamatory

• High in fibre

• Rich in vitamins and minerals

• Anti-cancer compounds

Ingredients:

• 950 ml chicken broth

• 1 large onion

• 1 large daikon radish

• 1/2 inch fresh ginger

• 2 green onions

• 225 g shiitake mushrooms

• 3 tablespoons coconut oil, or fat of choice

• 3/4 teaspoon sea salt, to taste

• 2 teaspoons minced garlic

• 2 tablespoons fish sauce, plus more to taste

How to prepare

1. Heat the chicken broth in a large saucepan.

2. Peel and chop onion into small pieces. Chop daikon into small pieces. Mince the ginger and green onions.

3. Clean and slice the mushrooms, discarding the stems.

4. Heat two thirds of the fat in the frying pan.

5. Place the daikon and onion in the pan with sea salt and sauté for 6 – 8 minutes until soft.

6. Add the garlic and ginger and saute until fragrant.

7. Transfer half of the daikon/onion mixture into the pot with the chicken broth, reserving the rest on a plate.

8. With an immersion blender, blend the chicken broth with onion/daikon mixture until smooth.

9. Add remaining fat to the frying pan, add mushrooms and sauté until soft (5 – 6 minutes).

10. Add the cooked mushrooms, and reserved daikon/onion mixture into the pureed broth.

11. Add fish sauce, and simmer for 15 minutes until all vegetables are very soft.

12. Garnish with chopped green onion and serve hot.

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