Reclaim Your Health! Reclaim Your Life!

There’s nothing like a bowl of thick, creamy, soup at the end of a long day. This one fits the bill! Better yet, it’s vegan and gluten-free for guilt-free enjoyment!

Chock full of nutrition and great flavor it’s a wonderful addition to your recipe repertoire.

Mushrooms are a low calorie food that pack a lot of nutritional punch in a little package.   They are loaded with vitamins, minerals, and antioxidants.  In addition, if they are grown with exposure to untraviolet light they become a good source of vitamin D.  They also are potassium rich which can help lower blood pressure.  The anti-inflammatory effects boost the immune system and since they are so low in calories, they are a great part of any weight loss plan.

Wild rice is fiber rich with 3 grams per cooked cup. It helps the body regulate use of sugers and keeps hunger and blood sugar under control.  Fiber also aids in digestion and keeps your bathroom routine “regular.” Since most Americans suffer from constipation, this is a great reason to add this recipe, and wild (or brown) rice to your diet. Plus, one cooked cup of wild rice packs in 7 grams of protein and only 0.6 grams of fat and it’s also a lower glycemic food than other grains. Lastly, wild rice contains some powerful antioxidants.

Leeks are heart friendly due to amount of folate and with the help of the flavonoid kaempferol, found in high quantities in leeks, it has been proven that this food can lower the risk of heart attacks and diseases.  The vitamin A in leeks reduces and inflammation and helps to maintain the immune system.  The vitamin E helps to reduce the spreading of pro-inflammatory molecules.  They are also a good source of manganese and vitamin C (great for your vision).

The zeaxanthin and lutein have been shown to create a protective barrier against cataracts. The potassium in leeks can help to lower blood pressure. It helps to dilate the blood vessels and improve blood flow.  The fiber is good for digestion and the allicin they contain is a nutrient that has proven to be effective in protecting against diabetic neuropathy.  There is more on leeks but I’ll stop here….Who knew that they were such a powerful tool in your toolbox to achieve better health!

Yes, this soup is gluten free and vegan but don’t let that stop you from trying it!

I get it.  You may not be interested in all the information above and you may just want to know how it tastes.  Well, even my 17 year old likes it!  And did I mention she is a VERY. PICKY. EATER!

I hope you enjoy it as much as we did!

Ingredients:
4 cups vegetable stock.
8 oz button mushrooms, trimmed, washed, and quartered
3/4 cup wild rice blend
1/2 cup leeks, white part only, thinly sliced
4 garlic cloves, minced
1 cup red pepper, chopped
pinch salt
3 Tbsp chickpea flour
3 Tbsp almond flour
1/2 Tbsp dried thyme
1 Tbsp coconut vinegar (if you don’t have you can use white wine vinegar or rice vinegar.)
Instructions:
Combine 1st –  5 ingredients in a 6 quart soup pot or dutch oven
Bring to a boil
Reduce heat, cover, and simmer 45-50 minutes until rice is cooked
Add red pepper, carrot, and salt
Simmer 10 more minutes
In a small bowl combine the flours with about 1/4 cup of water
Stir flour mixture into soup and stir constantly for 2 minutes or until thick and bubbly
Add water until you reach the desired consistency
Stir in thyme and vinegar
Enjoy!
If there are any leftovers it will thicken up in the fridge so add more water when you reheat it.

 

 

 

 

 

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