Ingredients
- 500 g chestnut mushrooms chopped
- 2 medium onions chopped
- 6 garlic cloves chopped
- 3 sprigs rosemary chopped
- 1 tbsp olive oil or butter
- salt and pepper
- 2 tsp Italian herbs
- 500 ml veg or stock of choice
- 1-2 tbsp natural yogurt
Instructions
- Heat a large skillet over a medium heat. Add 1 tbsp of oil followed by the onion, garlic and rosemary. Sauté for 2-3 minutes until softened.
- Add the chopped mushroom and season with salt, pepper and Italian herbs. Cook for 5-7 minutes until the mushrooms have released all of their moisture and begin to brown.
- Pour in the 500ml of stock, stir well and bring to the bubble.
- Once bubbling, reduce the heat to low and place the lid on for 15 minutes.
- After 15 minutes, add stir through the natural yogurt before blitzing with a handheld food processer. Alternatively, allow to cool and place in a blender.
- Finally season to taste with salt pepper and any other herbs you fancy adding. I like to griddle a few added mushrooms to place on top along with some walnuts but this is optional
Notes
As always, serve your soup with some protein as it will keep you fuller for longer. It will help you hit your daily protein requirements.
Nutrition
Calories: 139kcal | Carbohydrates: 18g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 196mg | Potassium: 822mg | Fiber: 2g | Sugar: 7g | Vitamin A: 45IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 1mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer