This hearty soup delivers on taste and warms our bellies and the cockles of our heart! Loaded with a beneficial prebiotic fiber in mushrooms known as beta-glucan, as well as barley and oatmeal that our beneficial gut microbes adore, it tastes quite creamy and delicious. A nutritional win-win!
Enjoy it as a starter or a main course with a big leafy salad and some crusty wholegrain bread.
Cathy Katin-Grazzini, plant-based chef, cooking instructor, and nutritional coach, is Food Editor for VEGWORLD Magazine, owner of Cathy’s Kitchen Prescription LLC, and Plant-Based Culinary Medicine Educator and Chef at Matrix Personalized Medicine in New Canaan, Connecticut.
Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, a graduate of Rouxbe Cooking School’s Professional Plant-Based Program, Cathy is also a Licensed Instructor for the Physicians Committee for Responsible Medicine’s Food for Life Programs. She has a B.A. from the University of Chicago, attended graduate school at Harvard University and received a M.A. from Johns Hopkins University. Cathy lives with her husband Giordano in Ridgefield, Connecticut.
Cathy’s original recipes, cooking videos, and nutritional blog can be found at www.cathyskitchenprescription.com.