Hope you're having a nice weekend.

I'm not an expert when it comes to food, but I know a couple of things.

Among other ingredients, this humble bowl of soup has mushroom, turmeric, black pepper, red bell pepper, olive oil, and homemade coconut milk, which, long story short, makes it great for your gut microbiome and inmune system.

I've been avoiding ultra-processed foods, like I'm really putting my heart into it. But yesterday,--Oh!-- I was weak yesterday and ate a bag of corn puffs while watching TV; it was some sort of relax time after having spent long days working on a research paper. My stomach felt heavy right away, which caused me a bad night's sleep, and it wasn't feeling much better this morning,

so I decided that Sunday soup was going to be Saturday soup.

For me, a light vegetable soup is like caresses you eat with a spoon, so it seemed the right way to go. And it was.

INGREDIENTS

I usually take what's been left in the fridge to avoid food waste. Everything I had was just right to go with the mushrooms I bought at the store the day before.

• 145 gr white button mushrooms
• 1 cup onion
• 1/2 cup zucchini
• 1/2 carrot
• 1/2 cup red bell pepper
• 1 or 2 bay leaves
• 1 teaspoon turmeric
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon hot paprika
• 1 teaspoon salt
• 1 tablespoon freshly minced garlic
• 1 cup fresh parsley & cilantro
• 1 or 2 tablespoons apple cider vinegar
• 150 ml water
• 150 ml homemade coconut milk, the creamier the better

• enough olive oil to sautee

THE PROCESS

I started by washing the herbs well because some of it I was going to add fresh for a colorful and crunchy twist.

Then I chopped and sauteed the onion in hot olive oil. I let it cook over medium fire until it was brown.

I let it cook for about two minutes while I chopped the rest of the ingredients. This was going to be the base of my broth.

Then I prepared the spices to add them in the cooking pot.

Then I removed the veins and seeds from the red bell pepper and cut it into thick pieces of about 2 cm. Along with this, I sliced the carrot and finely chopped the thickest parts of the parsley and cilantro. I added everything into the cooking pot and let it cook over medium fire for about 3 minutes.

While the veggies were cooking with the lid on, I washed and sliced the mushrooms and added them, too.

After a couple of minutes, the mushrooms had released their juices.

It was time to add the water, apple cider vinegar, and the thinnest parts of the parsley and cilantro, chopped. I saved some of the latter fresh for garnish and a crunchy touch.

I tried the broth to be sure about the amount of coconut milk I had to add.

The balance seemed perfect to me. I removed the pot from the fire. And after 5 minutes, I served the soup 😋 At this point, I was starving!

Time to eat!

I used some fresh parsley and cilantro for garnish and cracked more black pepper on top of my delicious and healing soup.

As usual, I hope you found this post useful 😁❤️

Are you quick to take some medicine when you feel stomach heaviness, or are you like me

who first tries spoonfuls of delicious goodness?

Bon appetit!