blog recipe #1 out of 365

Yay so here we finally are.  I am blogging for the first time! I am very excited to be sharing my passion for nutrition with the world 8) I am a Nutrition Specialist for central Alberta, owner of Applied Nutrition.  I absolutely love what I do.  People are always asking me for my recipes, so I have decided to start a blog of all my own recipes.  I will do my best to provide gluten free and dairy free alternative for each! and I will do my best to strive to give you all nutritional facts!!

Thankyou to all my readers!! happy cooking!! 8)

This recipe smells so delicious! and tastes just as good!  However, this is my second attempt at this recipe.  The first time I made it, I  used thyme, which amplified the fungus taste of the mushrooms which I didnt like.  I also used vanilla yogurt hahahaha, I had run out of greek yogurt so I thought I would try the vanilla.  It make the soup way to sweet!  So I changed it up alittle with the second attempt, and thank goodness I did!! it turn out great! So I hope you all like it 8)
This recipe is gluten free, feel free to leave out the yogurt for a dairy/vegan soup, or supplement the greek yogurt for coconut yogurt to make it creamy and dairy free.

Roasted Garlic Mushroom Soup

6 cups vegetable broth

4 cups assortment of mushrooms

4 portobello mushrooms

2 bulbs of garlic

1 medium red onion

2 stalks of celery

1 medium zucchini

3 Tbsp greek yogurt

4 Tbsp olive oil

4 tsp ground mustard seed

2 Tbsp basil

3 tsp sage

Pepper to taste

Pre-heat oven to 375 ͦF, cut tops off the garlic bulbs, drizzle lightly with olive oil.  Put in the oven for approx. 45 mins or until browned.  Pull out of oven; carefully squeeze garlic into a bowl, set aside.

Next put mushrooms into a separate bowl, toss with olive oil, 2 tsp of ground mustard, 1.5 tsp of sage, and 1 Tbsp of basil.  Put mushrooms on bake sheet, and bake for approx.20 mins, stirring at the 10 min mark.

Meanwhile, sauté chopped onion and celery in a large soup pot until slightly soft, add chopped zucchini.  Continue to sauté for another 5 mins.  Add the vegetable broth and garlic.  Cook on medium for about 10 mins.  Add the baked mushrooms, and remainder of the spices.  Simmer for approx. 20 mins, stirring occasionally.

Turn heat off, with a hand blender, mix soup together until everything has been blended thoroughly.

To make soup creamy, add the greek yogurt.