This soup is not only delicious, it vegan too.
I love mushroom soup, it’s my favourite, but they always seem to be on the creamier side, which i like, don’t get me wrong, but sometimes you just fancy something a little lighter.
If you’re looking for healthier options to this soup works out at less then 100 calories.
Makes around 4 portions
200ml of vegetable stock
200ml of Unsweetened almond milk
8 to 10 stalks of thyme or a tbsp of dried thyme
1 dried bay leaf
1 tbsp of soy sauce
Half tbsp of garlic powder
Salt and pepper to taste
So, we make soup now using a soup maker, which is something i got for Christmas and I love. If using one yourself, it’s just a case of throwing it all in and let it do its job.
If not it’s pretty much the same but in a pan.
1. Chop up your onions and mushrooms.
2. Set your pan on a medium to high heat, and add all your ingredients.
3. Stir together.
4. After about 5 minutes turn down to a medium heat and let simmer for about 15 minutes.
5. Blend together until smooth.
If a little thick add some boiling water, to thin a tspn of corn flour.