Garlic + Rosemary Mushroom Soup

Garlic + Rosemary Mushroom Soup

Fall is coming fast and the perfect time to start enjoying soups again...and this one doesn't disappoint!


  • 1 small diced onion
  • 3-4 cloves garlic, minced
  • 2 small bok Choy, thinly sliced
  • 8 oz sliced mushrooms
  • 2 small diced potatoes
  • 6 cups chicken stock (or vegetable stock)
  • 3/4 cup homemade almond milk
  • 1/4 cup almond flour
  • 1/2 tsp onion powder
  • Salt + Pepper to taste
  • 1/2 T dried parsley
  • 1/2 tsp dried thyme •1-2 sprigs fresh rosemary
  • White cooking wine


  1. In a large pot, add 1 T avocado oil. Add in onion, garlic, & bok choy and cook until onions are translucent.
  2. Add in your almond milk & almond flour and whisk until thick and bubbly.
  3. Pour in stock & bring to a boil.
  4. Once boiling, add in potatoes and mushrooms, boil for a minute longer and reduce heat to low.
  5. Add in onion powder, and salt and pepper to taste, parsley, thyme & a splash of white wine and cook for 10 minutes.
  6. Add in rosemary and cook for 5 more minutes! 🍲

Recipe and photo contributed by @wholefoodhealthandfitness.

Ellie's Best

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