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Garlic Mushroom Soup

Garlic Mushroom Soup
Lunches at work are a problem for me.

I lost around 3 stone towards the end of 2013, so in an attempt to maintain that loss I’m trying to eat healthily and cut out unnecessary calories where possible. It’s so easy to pop out to a high street store and buy a sandwich and some crisps at lunch time to eat but the fact is, they are really not good for my body! So, in an effort to avoid the crisps, I have made myself some lovely, fresh soup to take to work instead.


I used my Optimum 9400 blender to make this soup, but if you don’t have a high-speed blender you can cook this up in a pan for around 10 mins then use either a regular blender or a stick blender.


I’m going to have a great big bowl of this at work tomorrow and I will feel so good that I’ve avoided those soggy sandwiches!

print recipe

Garlic Mushroom Soup
A super simple but super delicious warming soup.
Ingredients
  • 250g mushrooms (I used chestnut)
  • 1 small potato
  • 1 small onion
  • 1 fat clove garlic
  • 500ml vegetable stock
Instructions
1. Chop all ingredients roughly and put into your high-speed blender.2. Blend on high until piping hot and very smooth. How long it takes will depend on the temperature of your stock when added. If hot, the soup will only take 3-4 minutes but if chilled will take around double that.3. Season to taste, then serve with a drizzle of olive oil on top if desired. For a nice subtle spice, use chilli-infused oil!
Details
Prep time: Cook time: Total time: Yield: At least 2 bowls

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