Mushroom & potato soup
Ingredients
- Step 1 1 tbsp rapeseed oil
- Step 2 2 large onions , halved and thinly sliced
- Step 3 20g dried porcini mushrooms
- Step 4 3 tsp vegetable bouillon powder
- Step 5 300g chestnut mushrooms , chopped
- Step 6 3 garlic cloves , finely grated
- Step 7 300g potato , finely diced
- Step 8 2 tsp fresh thyme
- Step 9 4 carrots , finely diced
- Step 10 2 tbsp chopped parsley
- Step 11 8 tbsp bio yogurt
- Step 12 55g walnut pieces
Calories: 315
Carbohydrate: 33 g
Protein: 12 g
Fat: 15 g
Cook time: 45 minutes
Prep time: 15 minutes
Total time: 60 minutes
Servings: 4
TAGS
Dinner
Lunch
Soup
Supper
3 of 5-day
comfort food
Fibre
Gluten free
Healthy
Low calorie
Low fat
Lunch
Mushroom
Potato
Sara Buenfeld
Soup
Vegan
Vegetarian
Directions
- Step 1 Heat the oil in a large pan. Tip in the onions and fry for 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried mushrooms and stir in the bouillon.
- Step 2 Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown.
- Step 3 Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.