Anti-Cancer Mushroom Soup

All the ingredients in this soup come from the anti-cancer food groups listed over here. To boost the anti-cancer nature of the soup even further, consider adding in some thyme leaves or a little turmeric or curry powder.

Feel free to play around with different types of mushrooms. I used a mixture of field mushrooms and shiitake this time. Wild and cultivated work equally well here.

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Anti-Cancer Mushroom Soup

Total Time 30 minutes minutes

Servings 2 people

Ingredients

• 2 onions peeled & chopped
• 2 cloves garlic peeled & chopped
• 500 g mushrooms sliced
• 3 cups white or green tea or water
• 4 tablespoons Greek yoghurt to serve

Metric - US Customary

Instructions

• Heat a generous glug of olive oil in a medium saucepan. Cook onion, covered for about 10 minutes or until soft. Stir every now and then.
• Add garlic and mushrooms and stir fry for a few minutes.
• Add tea or water and bring to the boil. Simmer, uncovered for 10 minutes or until the mushrooms are tender.
• Puree soup using a stick blender, leaving some chunks or however you like. Taste. Season serve with yoghurt on top.

Variations

paleo (gluten, grain + dairy-free) – skip the yoghurt and serve with a good drizzle of peppery extra virgin olive oil or use coconut yoghurt, almond hummus, tahini sauce or cashew yoghurt.

caffeine-free – use a caffeine-free tea or take the water option.

creamy soup – fans of creamy soups can stir in a few tablespoons of double cream after pureeing.

mushroom ragu – replace half the green tea with a can of tomatoes. Simmer until thickened and skip the pureeing step.

carnivore – add chorizo, bacon or chicken.

carb lovers / more substantial – serve with crusty bread & butter.

more veg – add onion carrot & celery.

short on time -skip the onions.

Problem Solving Guide

bland – more salt! Or a squeeze of lemon.

too thick – add water and bring back to a simmer.

too watery – if you have time simmering to reduce the soup will help. If short on time adding a few handfuls of almond meal would be my first port of call. Or other cooked veggies.

no stick blender – serve it as a chunky soup. Or puree in a regular blender or food processor.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

garlic – pantry in the dark or a brown paper bag to prevent sprouting.

mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

white or green tea – keep in the pantry.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

Prepare Ahead

Yes! Just cook soup as per the recipe but keep the yoghurt separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a simmer and top with yoghurt.