Quick, Easy & Tasty Vegan Mushroom Soup (& Not a Drop of Milk in Sight!)

I love organic mushrooms. They are one of my must-haves on every weekly shopping list. I like different types but especially chestnut mushrooms. I like the firm, ‘meaty’ texture.  This week we had a glut, 2 weeks’ worth, as I’d been doing a juice cleanse and we forgot to cancel them. Most of them were little button mushrooms.

I really fancied some soup yesterday and thought I would try using some of them. I swithered about whether or not to use coconut milk and make a creamed soup, but really I just wanted it plain and simple, the milk felt too rich for my stomach. So here’s what I came up with. It’s not for the purists – the real chefs – I’m sure, but I loved it.

It’s quick and easy with only 2 ingredients apart from the oil and the seasoning. The only thing that may need adjusting is the salt levels: there is salt in the celery, tamari, stock cube and miso. We used 1 Tbsp of Miso but I’ve reduced it to a teaspoon in the recipe. I’m not even sure it needs it at all, I added it for the nutrients as much as for the flavour.

Miso paste is made from fermented soya beans and is a good source of probiotics (to keep the gut healthy), Vitamin K for bone health, copper, manganese and zinc as well as dietary fibre.

Chestnut Mushrooms are high in copper and vitamin B5 and are a source of B2, B3 and folate as well as potassium and selenium.

Celery is also an excellent source of vitamin K, and is a very good source of folate, potassium, dietary fibre, manganese and B5. It’s also a good source of vitamin B2, B6, copper, vitamin C, calcium, phosphorus, magnesium and vitamin A.

So all in all, this soup is very good for you (adjust the sodium if you need to keep it low).

Serves 2.

All ingredients organic, vegan and gluten-free.



1 Tsp Coconut Oil

Approx. 350g/13oz Chestnut Mushrooms, washed and skin left on

Celery Stalk, scrubbed


Mushroom Stock Cube + approx. 450-500mls Hot Water

2 Tsps Cornflour + a drop of Cold Water to mix

1 Tsp Miso Paste + a drop of the soup to mix

 Black Pepper


Chop the celery finely and most of the mushrooms roughly, reserving a few small whole ones for garnish.

Dissolve the stock cube in the water.

Melt the oil till hot but not smoking.

Place all the celery and mushrooms in the oil, a little at a time, stirring to keep them moving.

Add a couple of splashes of tamari and a few twists of black pepper.

Stir again.

Place the lid on and leave to cook on a low heat for a few minutes, stirring occasionally.

Remove the whole button mushrooms and leave them aside.

Add the stock, stir, replace the lid and cook for about 35-40 minutes, making sure the celery is cooked. Stir a couple of times. Don’t boil it, just let it cook gently.


Add a little cold water to the cornflour and stir until smooth, add a spoon of soup to the mix then add it into the pan and stir on the heat until the soup is slightly thickened.

Add the miso paste then blend with a stick blender.

Add more black pepper if required.

Serve with a few button mushrooms on top.


Copyright: Chris McGowan

This Spicy Watermelon & Grapefruit Juice Will Help Stave Off Those Winter Bugs!

img_1486This is such a refreshing and energising breakfast drink, the ginger gives it a little kick and you can feel it warming your insides as you drink it! It is a hydrating juice with electrolytes, antioxidants and it’s anti-inflammatory too. It’s such a vibrant colour, it makes you feel alive just looking at it!

Daily grapefruit is good for helping to prevent colds, so it’s important to add this amazing fruit to your diet at this time of year. See also  The Health Benefits of Grapefruit + Heart Healthy Wake-Up Juice Recipe for the full lowdown on why grapefruit is so good for you.

There’s also currently a lot of interest in the nutritional and health benefits of watermelon, which at 92% water you would be forgiven if you considered it merely a thirst-quencher on a warm, sunny day! However, they also contain among other things: Vitamins A, B1, B6, C, magnesium, potassium, copper, lycopene and amino acids.

According to recent research, watermelon may help prevent asthma, reduce blood pressure, prevent cancer, regulate digestion and reduce inflammation.

Children love it! If we put small chunks of watermelon on the table at mealtimes, it is always the first thing to disappear when children are around.

These ingredients make nearly 3 glasses of juice (depending on the size of the items used), so you can keep 1 or 2 in the fridge for later on if you don’t want to share!

All ingredients are organic. 


1/4 of a good-sized Mini Watermelon, peeled leaving as much pith as possible

Half to Whole Pink or Red Grapefruit, depending on size and how much you love grapefruit! Thinly peel leaving as much pith as possible

1.5″ Ginger Root

2 Medium Carrots, scrubbed, halved, peel left on

Juice the fruit and ginger between the carrots.


Grip and Go Glass Bottles

Copyright: Chris McGowan