Delicious and Creamy Plant-Based Cream of Mushroom Soup Recipe, with Microgreens Injected for Extra Nutrients

Today I made plant-based, gluten-free cream of mushroom soup and added about 1/2 a cup of blended pea/sunflower/broccoli Microgreens (blend about 2-3 cups of micros to get around 1/2 a cup of blended) at the end to inject some extra nutrition in there. You can choose to leave them whole, but it gives the soup a different vibe which I find better accompanied with noodles so I'll do a recipe with whole micros in soup soon.

I also added cooked brown rice to make it more filling and noticed later it ended up becoming very deliciously risotto-esque due to the creamy coconut milk consistency of the soup! Then of course I garnished with pea and broccoli micros, fresh basil and a few roasted mushroom slices. The recipe for the quite simple coconut-based soup is here: https://lovingitvegan.com/vegan-cream-of-mushroom-soup/...

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