Watermelon Caprese Salad
11th June 2015
New You Boot Camp BBQ Chicken Salad
30th June 2015
Ingredients
- 10-15 gms dried porcini mushrooms (about 1/2 an ounce)
- 2 tbsp virgin coconut oil
- 1 large leek pale part diced (make sure to rinse the leek well)
- 1 celery stick finely diced
- 3 cloves garlic diced
- 10 sprigs fresh thyme leaves only (dried can be used as well, about 1 tbsp)
- 15 medium mushrooms roughly diced
- 1 small sweet potato (use the purple one with white flesh if you can get it), peeled and diced
- 3 cups good quality chicken or vegetable stock
- 1 tbsp fish sauce
- 1/2 tsp dijon mustard
- 2 bay leaves
- 1/2 tsp Black pepper
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 3 tbsp cashew sunflower or almond butter
- 3-4 button mushrooms for garnish
- sprigs fresh thyme for garnish
- Black pepper for garnish
Servings:
Instructions
- Place dried porcini mushrooms in a small bowl with boiling water and soak for 15-20 minutes. Once softened, strain but reserve the liquid and dice the mushrooms.
- While porcini mushrooms are soaking, heat butter or ghee in a large heavy saucepan and saute diced leek and celery until soft and golden, about 5-7 minutes.
- Add garlic, thyme, mushrooms and sweet potatoes and stir for a minute until slightly golden as well.
- Add soaked porcini mushrooms together with about half a cup of reserved mushroom infused liquid. Follow that with the stock, fish sauce, mustard, bay leaf, pepper and lemon zest.
- Add a little bit more water if the saucepan is overcrowded or if you like your soup on the thinner side. Stir, cover with a lid and bring to boil. Reduce the heat to simmering and cook the soup with the lid on for about 15 minutes.
- After that, remove the lid and cook uncovered for a further 5 minutes.
- Finally transfer to a blender or food processor or use a hand-held puree stick right in the saucepan (off the heat though).
- Add lemon juice and nut butter and process until well pureed. Taste and season with sea salt if needed, depends on the stock you used.
- You can also add a little extra lemon juice if you like a bit more zing. If the soup is too thick, you can dilute it with a little warm water.
- One last step! Slice the remaining 5 mushrooms and pan fry them in a little coconut oil or butter until browned and season with a little sea salt. Use those and the fresh thyme sprigs to garnish the soup when served.
