Tomato soup
This warming vegan tomato soup recipe is best made using juicy, ripe tomatoes. These come into season in September but it can also be enjoyed all year round
Soup maker mushroom soup
Serves 4
Easy
Prep:
Cook:
Use a soup maker to make this easy, creamy mushroom soup. Chestnut or button mushrooms work well. Serve with crusty bread and freeze any leftovers
Skip to ingredients
- 2 medium onionsroughly chopped
- 1 garlic clovecrushed
- 500g mushroomsfinely chopped (chestnut or button mushrooms work well)
- 750ml chicken stock
- 4 tbsp single creamplus more to serve
- small handful flat-leaf parsleyroughly chopped, to serve (optional)
Nutrition: Per serving
- kcal97low
- fat4glow
- saturates2g
- carbs6g
- sugars5g
- fibre3g
- protein9g
- salt1.08g
Method
step 1
Put the onions, garlic, mushrooms, and stock into the soup maker, and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.
step 2
Once the cycle is complete, season well, and stir in the cream. Blend briefly again until the soup is creamy, then serve in bowls topped with the parsley and more cream if you like.
