RECIPE: Chestnut & Wild Mushroom Soup

Nutritional Therapist and true advocate for the healing properties of mushrooms, Natalia Otero shares her recipe for a nourishing winter soup to support the nervous system!

200g cooked and peeled chestnuts (cooked and peeled in box, ‘The Organic Collection’)
300 mixed mushrooms – shiitake, enoki, oyster mushrooms
1 medium size onion
2 tsp coconut oil or extra olive oil
2 tsp tamari sauce
1 Organic Kallo Vegetable broth cube dissolved in 500ml water
250g of silken tofu
12 pine nuts (optional)
Freshly ground pepper
1 teaspoon of organic tahini

Place all the ingredients in a saucepan and cover. Bring to the boil then simmer until tender.

Blend the soup in a blender or food processor until smooth.

Season with black pepper and 1 teaspoon of organic tahini.

Why is this my favorite winter soup?

  • • Mushrooms are known to contain health benefits to support the immune system, they contain active compounds which have anti-tumour, cholesterol-lowering and virus-inhibiting effects (Powell 2010; AC 2007a)
  • • Chestnuts help to relieve coughs and contain detoxifying properties
  • • Tahini (sesame seed paste) is a good source of Methionine, which aids in liver detoxification, promotes healthy cell growth, prevents anemia, and maintains healthy skin and muscle tone. It’s a good fat!

Natalia Otero is a Nutritional Therapist at Lomax Chelsea, for more information or to book a consultation email or call 020 7352 0598.

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