Stacey and Matty 27 July 2017
Cooking Tip: When selecting decaffeinated coffee be sure togo for the Swiss Water Decaf... The method of stripping the caffein from the bean is a healthy, chemical free process.
Training Tip: Warm ups should be short, sharp and to the point. Focus on the muscles being used in that day of training. If you had front squats for strength along with snatch, burpees and box jumps in your workout it'd be worth tageting hammies and glutes (good mornings or walking lunges) for all movements some crawls (bear or crab crawl) to activate the upper pushing muscles and some sort of pulling (banded lat pull downs, pull aparts or pull ups) before taking to the bar.
There is something very comforting about a creamy, rich mushroom soup. I love the umami flavour of mushrooms: savoury, salty and slightly meaty taste. And, on the days when you don’t feel like cooking a heavier meat or fish based meal, this paleo mushroom soup is a real winner. You can make a bigger batch and freeze it in small portions to pull out and warm up whenever you need a quick meal or a dinner starter. This soup is dairy-free, grain- and gluten-free
Prep time : 15 mins | Cook time : 20 mins | Serves : 3-4
1. Place the dried porcini mushrooms in a small bowl with boiling water and soak for 10-15 minutes. Once softened, strain but reserve the liquid, and dice the mushrooms.
2. While the porcini mushrooms are soaking, heat butter or ghee in a large heavy saucepan and sauté the diced leek and celery until soft and golden, about 5-7 minutes.
3. Add the garlic, thyme, fresh mushrooms and sweet potatoes and stir for a minute until slightly golden as well.
4. Add the soaked porcini mushrooms together with about half a cup of reserved mushroom infused liquid. Follow that with the stock, fish sauce, mustard, bay leaf, pepper and lemon zest. Add a little bit more water if the saucepan is overcrowded or if you like your soup on the thinner side. Stir, cover with a lid and bring to a boil. Reduce the heat to simmering and cook the soup with the lid on for about 15 minutes. After that, remove the lid and cook uncovered for a further 5 minutes.
5. Finally transfer to a blender or food processor or use a hand-held immersion stick blender right in the saucepan (off the heat though). Add the lemon juice and nut butter and process until well pureed. Taste and season with extra sea salt, if needed (depends on the type of stock you used). You can also add a little extra lemon juice, if you like a bit more zing. If the soup is too thick, you can dilute it with a little warm water.
6. One last step! Slice the remaining 4-5 mushrooms and panfry them in a little coconut oil or butter until browned and season with a little sea salt. Use those and the fresh thyme sprigs to garnish the soup when served.
ABOUT THE AUTHORS
Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to thechieflife.com for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.