Dairy-Free Cream of Mushroom Soup by Ashley

Creamless Cream Of Mushroom 

This recipe is a spoon-licker.  It's so delicious and perfect for cooler weather.

I also love this recipe because..

1. It's easy to make

2. It's exceptionally healthy 

3. It's light 

4. You can make a big batch and store it for the week 

Ingredients: 

1.5 lbs of mushrooms 

1 onion 

1 tbs of minced garlic 

1 1/2 cup of coconut milk 

3 cups of vegetable broth 

2 tbs of arrowroot starch or coconut flour

salt 

pepper 

Directions: 

Don't waste too much time cutting everything up. We eventually place everything in a blender.

 Pour vegetable broth in a cooking pan over medium heat. 
Chop up the onion and place it in a pan over medium heat, along with the garlic, and mushrooms.  

Cook for about 20 minutes. 

Once cooked, place in blender and puree. 

Once you have your desired texture, place blender to the side. 

Heat up coconut milk in a cooking pan until it starts to boil, then slowly add in puree from blender.

Continue to stir over medium heat. 

whisk in the arrowroot  starch or coconut flour until there are no clumps.

Continue to stir until the soup thickens. 

 Pour and Serve! 

XoXo 

Ashley  

For daily tips and recipes follow me on

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Twitter: MissAshleyMoora

Pumpkin Pie Protein Shake

Ingredients: 

• 1 scoop of vanilla protein powder.  I recommend Raw Garden of Life protein... its one of the cleanest proteins out there as far as minimal ingredients.  Its Organic, non GMO, Raw, Vegan, Dairy-Free, Gluten-Free, and Soy-Free.  You can purchase it at sprouts. 
• 2 tablespoons of Organic Pumpkin Puree 
• a dash of Pumpkin Spice 
• 1 cup of ice 
• 1 cup of almond milk (you can always substitute the almond milk for water if you are trying to cut calories)  

Place all ingredients in a blender and you are good to go! 

XoXo
Ashley 

Follow me on social media for daily recipes and tips! 

Twitter: MissAshleyMoora 
Instagram: ashleynicolemora1