Kidney Friendly Mushroom Soup - The Kidney Experts
Mushrooms can be a kidney-friendly ingredient when consumed in moderation. In place of dairy, this mushroom soup recipe uses flour to thicken and a non-dairy yogurt for a creamier and pleasing texture.
Type: side, soup
Keywords: kidney friendly, low sodium, low phosphorus, low potassium, low protein
Recipe Yield: 6 servings
Calories: 127
Preparation Time: PT0H40M
Cooking Time: PT0H40M
Total Time: PT1H20M
Recipe Ingredients:
- 3 tablespoons coconut oil
- ½ teaspoon fresh ground black pepper
- 3 medium (85g) shallots, finely diced
- 2 stalks (80g) celery, chopped
- 1 clove garlic, finely diced
- 12-ounces button or cremini mushrooms, sliced
- 5 tablespoons flour
- 4 cups low sodium vegetable stock, divided
- 3 sprigs fresh thyme
- 2 bay leaves
- ½ cup non-dairy (coconut) yogurt or regular yogurt
Recipe Instructions: 1. Begin preparing your kidney friendly mushroom soup by heating coconut oil in a large pot or Dutch oven. 2. Add ground pepper, shallots, and celery. Sauté over medium-high heat. 3. Stir constantly and cook until golden and fragrant, for 2 minutes. 4. Reduce heat to medium. Add garlic and sauté for 2 more minutes. 5. Add the sliced mushrooms. Sauté for 10 minutes, stirring occasionally, and allow mushrooms to release all their liquid. 6. Sprinkle the flour over the sautéed ingredients. Stir and toast over medium heat for 1-2 minutes. 7. Add one cup of hot stock, thyme sprigs, and bay leaves. Stir and add the second cup of stock to the mushroom soup. Stir to combine thoroughly. 8. Add the remaining 2 cups of stock. Simmer for 15 minutes or until the mushroom soup has thickened. 9. Remove thyme sprigs and bay leaves. 10. Transfer liquid to a blender or use an immersion blender in the pot. 11. Puree until the mixture is as smooth as it will get. 12. Return the mushroom soup to the pot if using a blender. Add the yogurt and blend well. 13. Heat to a simmer and cook for 4 more minutes. 14. Serve the kidney friendly mushroom soup with herb or mushroom slice garnish.
Not only is this roasted pepper cauliflower pizza colorful and festive, but it’s also healthy and delicious! If you’re looking for a way to make your cauliflower pizza taste even better, then that’s the secret! You need to try adding roasted peppers. The sweet and smoky flavor of the peppers goes perfectly with the slightly bitter taste of the cauliflower crust. Now, let’s get cooking!
Appropriate for: Diabetes, Dialysis, Gluten-Free, Kidney Disease, CKD
Roasted Pepper Cauliflower Pizza Ingredients
- 2 12 oz. bags of riced cauliflower
- 1/4 cup of grated parmesan
- 1 tsp of turmeric
- 1 tsp of Italian seasoning
- 1/4 tsp of salt
- 1 egg
- 1/2 cup of shredded mozzarella cheese
- 2 red bell peppers
- 1 tbsp of olive oil + 1 tsp for drizzling on peppers and garlic
- 2-3 garlic cloves with peel
- 5 sprigs of fresh basil
- 1 tsp of corn-starch (or potato starch)
How to Prepare Roasted Pepper Cauliflower Pizza
- Preheat the oven to 450F degrees
- Wash and pat dry the bell peppers
- Place them and the unpeeled garlic cloves on a baking sheet
- Drizzle 1 tsp of oil and a dash of salt and bake for 30 minutes
- Line a baking sheet with parchment paper, then spread the riced cauliflower in a single layer and bake for 15 minutes in the same oven under the bell peppers and garlic
- Remove garlic and peppers from the oven and let it cool for 10 minutes
- Peel and trim the stem off of the peppers and peel the garlic
- Add peppers, garlic, olive oil, and corn starch in the food processor on high speed until it is finely pureed and smooth
- In a small pot, stir the bell pepper sauce for 10-15 minutes on low heat until the sauce thickens and set aside
- Take cauliflower out of the oven and after it is cooled down, transfer the riced cauliflower to a clean cheese towel or dishtowel
- Squeeze out excess moisture and discard the water
- In a large bowl, add the riced cauliflower, spices, parmesan, salt, and egg
- Mix well
- Press the dough into a circle onto a baking sheet lined with parchment paper at 1/4″thickness
- Bake for 30 minutes at 400ºF, until golden. Flip the crust over and bake again for 10 more minutes
- Take it out of the oven and add the roasted red pepper sauce, the mozzarella, and basil
- Bake for an additional 5-10 minutes until the cheese melts
- Makes two small pizzas
Roasted Pepper Cauliflower Pizza Nutrition Facts
(makes 2 servings)
| Calories | 325 |
| Carbohydrates | 9 g |
| Protein | 13 g |
| Dietary Fiber | 2 g |
| Total Fat | 22 g |
| Sodium | 382 mg |
| Potassium | 438 mg |
| Phosphorus | 372 mg |
We love sharing our kidney-healthy recipes with you like this Roasted Pepper Cauliflower Pizza recipe! We try to share a new recipe every week. So, if you’re craving a favorite food, but it’s not on your kidney diet, please let us know. We’ll look into it and try to add a kidney-friendly version to our list of upcoming recipe blogs. For more kidney-healthy recipes, visit our blog.
About Shree Mulay, MD
Shree Mulay, MD, is a nephrologist and co-owner of The Kidney Experts. He went to medical school at Mahatma Gandhi Mission Medical College and completed his residency at Kingsbrook Jewish Medical Center in Brooklyn, NY. Shree manages patients at several West Tennessee Healthcare Hospital locations and serves at numerous dialysis locations across the region. He also sees patients at four kidney care clinic locations. Funny, caring and always wanting to help, Shree is passionate about his practice and devotes much of his time to his patients.
Kidney-Friendly Recipes from The Kidney Experts
One of the goals we have at The Kidney Experts is to make sure you have the resources you need to help you on your kidney health journey. Questions we are asked all the time include, “What can I eat with kidney disease,” “What foods should I avoid with kidney disease,” and “Where can I find good kidney disease diet recipes?” These are excellent questions. Challenge accepted!
Truth time! Chefs, we are not… so we consistently scour websites known for their kidney-healthy recipes. Our focus is to find kidney-friendly recipes that are healthy, easy to make, satisfying, and that have that mouthwatering taste factor. Each week, we post a new recipe that we can share with you.
Here is a list of our most recent kidney-friendly recipes:
- Chocolate Peanut Energy Bars
- 30-Minute Dinner: Citrus Salmon with Garlic and Cayenne
- Labor Day Picnic Macaroni and Cheese
- Beef and Veggie Bolognese Over Rice Noodles
- Molten Mint Chocolate Brownies
- 50-Minute Dinner: Za’atar Chicken with Garlic Pepper Yogurt Sauce
- Tropical Salad with Pineapple and Jalapeño
- Herb Roasted Chicken Breast
- Crunchy Quinoa Salad
- 60-Minute Chicken Brunswick Stew
- Kidney-friendly Pound Cake with Blueberry and Lemon
- 1-Minute Breakfast: Quick and Easy Omelet
- Healthy Tuna Pasta Salad with Lemon and Thyme
- Beet Vegetarian Reuben Sandwich
- Kidney-Friendly Apple Fritter Donuts
- Crunchy Asian Coleslaw
- Grilled Sesame Chicken
- Kidney-Healthy Mushroom Soup
- Easy Turkey Breakfast Burritos
- Southern-style Cornbread
- 60-second Salsa
For more kidney-friendly recipes, pop over to The Kidney Experts Twitter account as we love to retweet recipes from some of the best names in kidney health.
Kidney Friendly Mushroom Soup - The Kidney Experts
Mushrooms can be a kidney-friendly ingredient when consumed in moderation. In place of dairy, this mushroom soup recipe uses flour to thicken and a non-dairy yogurt for a creamier and pleasing texture.
Type: side, soup
Keywords: kidney friendly, low sodium, low phosphorus, low potassium, low protein
Recipe Yield: 6 servings
Calories: 127
Preparation Time: PT0H40M
Cooking Time: PT0H40M
Total Time: PT1H20M
Recipe Ingredients:
- 3 tablespoons coconut oil
- ½ teaspoon fresh ground black pepper
- 3 medium (85g) shallots, finely diced
- 2 stalks (80g) celery, chopped
- 1 clove garlic, finely diced
- 12-ounces button or cremini mushrooms, sliced
- 5 tablespoons flour
- 4 cups low sodium vegetable stock, divided
- 3 sprigs fresh thyme
- 2 bay leaves
- ½ cup non-dairy (coconut) yogurt or regular yogurt
Recipe Instructions: 1. Begin preparing your kidney friendly mushroom soup by heating coconut oil in a large pot or Dutch oven. 2. Add ground pepper, shallots, and celery. Sauté over medium-high heat. 3. Stir constantly and cook until golden and fragrant, for 2 minutes. 4. Reduce heat to medium. Add garlic and sauté for 2 more minutes. 5. Add the sliced mushrooms. Sauté for 10 minutes, stirring occasionally, and allow mushrooms to release all their liquid. 6. Sprinkle the flour over the sautéed ingredients. Stir and toast over medium heat for 1-2 minutes. 7. Add one cup of hot stock, thyme sprigs, and bay leaves. Stir and add the second cup of stock to the mushroom soup. Stir to combine thoroughly. 8. Add the remaining 2 cups of stock. Simmer for 15 minutes or until the mushroom soup has thickened. 9. Remove thyme sprigs and bay leaves. 10. Transfer liquid to a blender or use an immersion blender in the pot. 11. Puree until the mixture is as smooth as it will get. 12. Return the mushroom soup to the pot if using a blender. Add the yogurt and blend well. 13. Heat to a simmer and cook for 4 more minutes. 14. Serve the kidney friendly mushroom soup with herb or mushroom slice garnish.