MUSHROOM & POTATO SOUP
This is just a bowl of goodness, there’s nothing better than a hearty soup to save the day, I like to make a big batch and freeze the rest for a rainy day when you need a quick supper.
· 2 large onions , halved and thinly sliced
· 500g of chopped mushrooms
· 3 tsp vegetable stock powder– 15ml
· 3 garlic cloves , finely grated
· 300g potato , finely diced
· 2 tsp fresh thyme – 10ml
· 4 carrots , finely diced
· 2 tbsp chopped parsley – 30ml
· 8 tbsp coconut cream
· 55g walnut pieces
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 stock.
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 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 of coconut cream and a quarter of the walnuts. The rest can be chilled and reheated the next day.