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Mushroom Soup

Kcal

250-300

Fat

20g

Carbs

5g

Protein

7g

Useful Information

Preparation Time –

5 mins

Cooking Time –

25 min

Difficulty –

Easy

Portions –

2

Ingredients

  • 350g mushrooms
  • 1 garlic clove
  • 1 onion
  • Handful chopped parsley
  • Some olive oil
    for frying
  • Salt and pepper to season
  • 30-50ml Non-dairy
    or dairy cream
  • 250-350ml good
    quality vegetable broth

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    This is a quick recipe is a handy one to have up your sleeve for cold, damp days when you really just need a warming winter soup. Mushrooms are rich in minerals, Vitamin D, Vitamin C and Vitamin B6 as well as complex carbohydrates. I use parsley here as it’s full of iron and Vitamin C. This is bound to be a nutritional boost!

    Method

    • Prepare and quarter the mushrooms, keeping a few aside for serving (slice those).
    • Finely chop the onion and crush the garlic.
    • Heat the oil in a pan, add the vegetables and fry over medium heat for 3-4 minutes or until the onions start to sweat.
    • Add the broth, bring to the boil and simmer for 10 minutes.
    • Add parsley, salt and pepper.
    • Puree using a food blender.
    • Add a little cream, blend again. Add more cream to taste. Ready to serve!

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