At this time of year, there is simply nothing more comforting than a hearty bowl of soup, such as mushroom soup. It’s filling, healthy, nutritious, cheap to make and caters for most allergies!
I am a huge fan of soup! It's the quickest and easiest way of getting a multitude of vegetables into children, and giving yourself a boost of nutrients too!
One of my all time favourite soups is mushroom. It warms you from the inside out, and makes you feel all cosy. It’s the perfect ‘pick-me-up’ for when you’re feeling under the weather, or even a little down.
It’s really quick and simple to make too, as it takes just 15 minutes!
You will need:
- 1 punnet mushrooms – wiped and sliced
- 1 large onion – peeled and sliced
- 1 tbsp olive oil
- 1 clove garlic – crushed
- 24.5fl oz (700ml) vegetable stock
- Dairy-free crème fraiche (optional)
- Chopped parsley (optional)
In a large saucepan, add the mushrooms, onion and olive oil and fry over a gentle heat for around 5-6 minutes until softened. Remember to stir frequently so the vegetables don’t stick to the bottom of the pan.
Then add the garlic, and stir well before pouring over the vegetable stock. Stir well to combine, and then leave to simmer for around 5 minutes.
Remove from the heat, and leave to cool slightly before blending until smooth.
Serve with crusty bread, a dollop of dairy-free crème fraiche and a little parsley.