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Mushroom & potato soup

Mushroom and potato soup with carrots in bowl with spoon

Mushroom & potato soup

Name: Mushroom & potato soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 2 large onions halved and thinly sliced; 20g dried porcini mushrooms; 3 tsp vegetable bouillon powder; 300g chestnut mushrooms chopped; 3 garlic cloves finely grated; 300g potato finely diced; 2 tsp fresh thyme; 4 carrots finely diced; 2 tbsp chopped parsley; 8 tbsp bio yogurt; 55g walnut pieces

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.2 out of 5.33 ratingsRate

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Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
2 large onions

halved and thinly sliced
20g dried porcini

mushrooms
3 tsp vegetable bouillon powder
300g chestnut mushrooms

chopped
3 garlic cloves

finely grated
300g potato

finely diced
2 tsp fresh thyme
4 carrots

finely diced
2 tbsp chopped parsley
8 tbsp bio yogurt
55g walnut pieces

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Nutrition: per serving

kcal315

low
fat15g

low
saturates2g
carbs33g
sugars17g
fibre9g
protein12g
salt0.3g

Method

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.

RECIPE TIPS

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Recipe from Good Food magazine, January 2018

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A star rating of 4.2 out of 5.33 ratings

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