Summer Green Soup & King Oyster Mushroom Chips

A light green soup that is packed with summer herbs and vegetables and topped with crisp mushroom chips. It’s the perfect late summer soup!

Soup:
4 cups water
1 cup light or full-fat coconut milk
1⅓ cups cilantro (about half a bunch)
1 cup baby spinach leaves
¾ cup fresh basil
⅓ cup fresh mint
2 stalks green onions
½ cup sliced almonds
3 TBS olive oil
3 TBS unsweetened apple cider
1 jalapeno pepper
2 garlic cloves
zest from 1 lemon
salt and pepper to taste
1 TBS freshly squeezed lemon juice

Mushroom Chips:
190g king trumpet mushrooms, sliced at about ⅛-inch thick
2 TBS olive oil
salt
pepper

Optional Toppings:
chopped toasted hazelnuts
paprika
cashew cream

View the full recipe at Healthy Nibbles & Bits →