Wild Mushroom Soup with Creamy Lemon Sauce

Wild Mushroom Soup with Creamy Lemon Sauce

One of the easiest ways to prepare soup that is still packed with nutrition is to blend the ingredients with hot water rather than cooking on the stove. With the added power of medicinal mushrooms this is a perfect winter warmer! This soup is created raw, but if you would prefer it a little cooked you can just simmer it on the stove before you drizzle with the hemp seed sauce.

3 - 4 servings


Chopping + blending time


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1L hot water
2 Tbsp miso (barley or brown rice)
2 tsp Immunity
1 tsp Chaga Powder
¼ onion
1 Tbsp olive oil
1 clove garlic
¼ C macadamia nuts
2 Tbsp pine nuts
1 spring onion, finely chopped
¼ C parsley, finely chopped
1 C mixed wild mushrooms
- fresh oyster mushrooms
- dried shiitake or tree oyster mushrooms
- dried boletes mushrooms
½ tsp salt
½ tsp black pepper

Hemp lemon sauce:
3 Tbsp Hemp Seeds
150ml water
slice of organic lemon with rind


Step 1:

Add all soup ingredients, except the spring onions, parsley and small handful of wild mushrooms, to blender and blend until smooth.

Step 2:

Stir through the spring onions and parsley.

Step 3:

Blend the hemp lemon sauce ingredients until smooth.

Step 4:

Pour soup into bowls, top with wild mushroom strips and drizzle of hemp lemon sauce. Serve immediately.

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