1. Gently sauté on a medium heat the onion and garlic in the extra virgin olive oil for about five minutes till the onions are soft and translucent.
2. Add the mushrooms and stir. Let the mushrooms soften in the heat for a about five minutes.
3. Add the boiled water and yeast extract and the thyme.
4. Bring the mixture to the boil.
5. Reduce the heat and simmer for about 20 minutes with a lid on.
6. Empty the mixture into a blender and pulse till smooth.
7. Add the almond milk and seasonings and serve.

With grateful thanks to Jeannette Hyde, nutritionist and best, selling author of The Gut Makeover, for this recipe. You can also follow Jeannette Hyde Nutrition on Twitter, Facebook and Instagram (jeannettehydenutrition).

Photo credit: Photo by Yakynina Anastasia on Unsplash