Baby Portobella Potato Soup

Ingredients:

2 tbsp coconut oil or EVOO

1 tsp minced garlic

1 medium onion diced small

1 whole leek, sliced thin

6 small potatoes, small dice (yukon, yellow, white, fingerling or your favorite)

1 pack baby bella mushrooms, sliced thin

1 tbsp mixed Peachy herbs

½ c fresh parsley, chopped

2 cups coconut milk

2-3 cups water

Directions:

Heat oil in a large pot, add garlic and onions, saute for 2 minutes add potatoes, cook for 5-7 minutes.

Add mushrooms, leeks and herbs, cook for 3-5 minutes.

Add water, coconut milk, salt and pepper, let simmer on medium heat for 8-10 minutes.

Add parsley just before turning heat off.

Health Benefits

Portabella Mushrooms 

They are younger than Portobellos but more mature than white button mushrooms which gives them a deeper more meatier flavor and a dense nutritional content.

A great source of ergothioneine and selenium, antioxidants that help protect our cells from oxidative stress and inflammation. Think of them as a cellular cleanup crew that helps prevent chronic diseases.

They contain beta-glucans, a type of soluble fiber that "primes" your immune system’s ability to fight off infections and inhibits the growth of abnormal cells.

Try if you can, to eat mushrooms daily or often.