Zesty mushroom soup
This soup can be blended or served chunky depending on your preference.
Download Recipe
g
Best choice
VG
Vegan
V
Vegetarian
NF
Nut free
GF
Gluten free
DF
Dairy free
Main meal
Ingredients
Serves
people
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Method
- Heat oil in a large saucepan. Add onion, garlic and thyme and cook, stirring regularly, until onion is slightly transparent.
- Add mushrooms and lemon zest and cook for a further 3 to 4 minutes.
- Add stock and bring to the boil. Reduce heat to low and simmer for 15 minutes.
- Using a hand blender, blend the soup until it forms a smooth consistency and no large chunks remain.
- Stir through half the parsley.
- Serve scattered with remaining parsley, a dollop of natural yoghurt, a sprinkling of black pepper and a bread roll.
Tips
- Step 4 (blending the soup) can be omitted if you prefer a chunky consistency.
- Frozen chopped onion and crushed garlic can be used for convenience. Replace 1 medium onion with 125g frozen onion, and 1 clove garlic with 1 heaped teaspoon of crushed garlic.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
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