We’re groovin’ to our vegetarian lifestyle, or in our case, lovestyle. But in all honesty, good, healthy food helps us stay in shape for our next hiking adventure! This recipe is both healthy and full of warm flavorful goodness all the way from nose to tongue to tummy.

Ingredients:

• Extra virgin olive oil
• 4 packages fresh mushrooms, any variety, sliced
• 4 cloves garlic, sliced
• 1 white onion, sliced
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp ground cinnamon
• 4-5 cups vegetarian broth
• 2 ounces coconut milk powder
• salt and pepper
• small bag fresh spinach
• a few drops of white truffle oil, optional
• Lime wedges

Preparation:

On medium high heat, sauté mushrooms, garlic, and onions in EVOO until mushrooms are golden brown. You need to do this in batches in a large sauté pan, removing the veggies to a medium sauce pan as they cook. When vegetables are cooked, add coriander, cumin, and cinnamon to them, along with vegetarian broth to cover, and bring to a low simmer. Add coconut milk powder, salt and pepper, and adjust seasoning. Stir in spinach by the handful and simmer briefly. Using an immersion blender, gently blend soup, leaving it chunky. Stir in truffle oil, then serve in bowls with giant croutons and lime wedges.