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This fresh herb and mushroom soup hits the spot on warm dry days.

Most people think that soup is only for cold weather.

Not so.

On a hot day, a nice bowl of this brothy fresh herb and mushroom soup will feel as good in your body as it does on your taste buds.

Sure, you’ll want to serve soup just above room temperature on a hot day.

But that doesn’t mean that soup’s off the table entirely in spring and summer.

Because when it’s hot out -and especially when it’s hot and dry out- a lot of water is being evaporated right out of your body.

So it’s incredibly important that you not only drink enough water, but that you also eat foods that help to keep your body cool and hydrated too.

And while eating foods like cucumber and watermelon will keep you cool, one of the best ways to stay hydrated is to have soup.

This fresh herb and mushroom soup is special, too, because it’s made with such lovely ingredients.

Fresh herbs are always great to include in spring and summer because they’re so enlivening.

Culinary herbs in general help to boost digestion, fight inflammation, and have incredible antioxidant power.

So a good rule of thumb is that you want to do as the Indians do and include herbs and spices in as many dishes as you possibly can.

And of course, the other star of the show in this soup is the mushroom.

Mushrooms boast incredible health benefits, not to mention their delicious umami flavor.

You can use whichever mushrooms you like for this soup.

But whatever you choose, I recommend adding shiitake into the mix because they’re rich in essential nutrients like copper and selenium.

Copper is a key player in helping your body produce red blood cells and absorb iron.

And since iron-deficiency is such a common issue amongst busy mamas it’s not one you want to overlook.

Meanwhile, selenium is important for cognitive function and fertility, so you want to make sure you get your fill if you want to be on top of your game.

This fresh herb and mushroom soup tastes good the first day, and great the next.

And it’s easy enough to make alongside another meal.

So if you want to really be blown away by the flavor, prepare this one ahead of time!

Here’s how to do it:


1 tbsp ghee or avocado oil
1 bunch green onions, coarsely chopped
3 cups shiitake or mixed mushrooms, coarsely chopped
1 packed cup coarsely chopped dill
1 packed cup coarsely chopped cilantro
1 tsp tarragon, finely chopped
1 tsp oregano, finely chopped
1 tsp thyme, finely chopped
6 cups of water
30 grinds of black pepper
a 3-finger pinch of sea salt


Heat cooking grease of choice in a medium soup pot over medium-high heat and add green onions and mushrooms.

Cook and stir for about 3-5 minutes, until they start to wilt a bit.

Add the remaining ingredients, turn heat up to high and bring water to a boil.

Then turn down heat and let simmer for about 20 minutes.

If it’s hot out, either allow soup to cool for a bit before serving, or store for an even tastier soup the next day.

Sprinkle with any remaining herbs, extra sea salt and black pepper to taste, and enjoy!

Now I’d love to hear from you.

What’s are your tricks to stay hydrated in hot weather?

Leave a comment, I’d love to know!


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