Soup is one of those foods I can love or hate, I love a good home-made soup and I love the filled with cream and butter soups you can get at lunchtime in most placing offering a lunchtime carvery, Ideally we should opt for the home cooked low fat alternative 🙂
Making soup is so easy, you do not need any fancy equipment, you do not need to be exceptional in the kitchen and you do not need tonnes of time to get a big pot of fabulous home-made soup on the table for you and your family.
Today I bring to you my super Quick and Easy Herby Mushroom Soup
Makes: 4 servings
Preparation Time: 15 minutes
Total Time: 45 minutes
Ingredients
- 600g Mix of Mushroom’s (I used Chestnut and Button)
- 2 shallots Diced finely
- 2tbs Coconut oil (or use a low fat oil spray)
- 4 cloves of grated Garlic
- 1cm piece Ginger grated
- 1tbs chilli flakes (optional but adds a little heat in the colder months)
- 2 spring onions Diced finely
- 500ml Low sodium Vegetable stock
- 2tbs Chopped Parsley
- 2tbs Chopped Rosemary
- 2tbs Chopped Thyme
- 1/2tbs of Freshly ground black pepper
- 2tbs of Flour to thicken (optional)
REPARATION
1/ Melt the Coconut oil in a pan, add the shallots, garlic, ginger, chilli and cook until soft but not coloured, add the mushrooms, spring onions and herbs and continue to cook for 5-6 minutes.
2/ Add the flour and cook this off for 2-3 minutes , top with the stock and leave to simmer for 20 minutes, server on its own or with some crusty bread.
Top Tip: I make 2 or 3 times this and freeze in batches, also I diced the mushrooms, you can slice them and blitz afterwards for a smooth soup, I personally like the texture of this un blitzed .
Thank you for reading you FABULOUS people
❤ Clare with the Hair ❤
ClareWithTheHair.Com 