Roasted garlic and mushroom soup
Nutrition Facts
each servingIngredients
all 14 types- 4 whole bulbs garlic, unpeeled with tops removed
- 2 tsp rapeseed oil
- 1 large onion, chopped
- 2 large Portobello mushrooms, sliced (150g)
- 200g closed cup mushrooms, sliced
- 1 reduced-salt vegetable stock cube in 500ml water
- good pinch white pepper
- half tsp dried thyme
- 1 400g can cannellini beans, drained
- 100ml skimmed milk
- 150g mixed exotic or wild mushrooms
- 3 tbsp 0% fat Greek-style yogurt
- black pepper to taste
- fresh thyme leaves, to serve (optional)
Directions
6 steps in totalPlace the garlic on a square of kitchen foil and rub with a teaspoon of the oil. Fold into a package and bake in the oven 190°C/gas mark 5 for 30-35 minutes.
Add the rest of the oil to a pan, then add the onion and cook for 5-6 minutes, stirring regularly until browned.
Next, add the sliced cup and Portobello mushrooms, then continue cooking for a further 5 minutes until softened. Add the stock, pepper and dried thyme, mix well, bring to the boil, then turn down the heat. Add a lid and simmer gently for 5 minutes.
Squeeze the garlic out of the skin and add to the saucepan along with the cannellini beans and bring back to the boil. Add the milk, blend, and reserve.
Meanwhile, sauté the wild mushrooms in a non-stick pan for 3-4 minutes and reserve.
Add the yogurt to the soup, blend well, then divide into 4 bowls. Top with the sautéed wild mushrooms, a good grind of black pepper and fresh thyme leaves.
