Mushroom Verde Sopa - WellBeing Magazine

Ingredients

• Salsa Verde:
• Zest 1 lemon
• 2 spring onions
• 1 clove garlic
• Fresh herbs such as flat-leaf parsley, sage, thyme, mint, dill, tarragon
• 30g capers
• Generous pinch Murray River Salt Flakes
• 80–100g fresh lemon juice
• 100g extra-virgin olive oil
• 1 batch Salsa Verde (recipe above):
• 3 cloves garlic, minced
• ½ red onion, diced
• 20g tinned chipotle chilli in adobo sauce
• 50mL extra-virgin olive oil
• 250g Swiss brown mushrooms, sliced
• 150g red capsicum, diced
• 1-2 fresh corn cobs, kernels sliced off
• 70g buckwheat groats
• 600g liquid vegetable stock
• 1 tbsp Murray River Salt Flakes
• Crumbled feta, fried tortillas, fresh coriander leaves & lime wedges to garnish