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- 1 Tbls olive oil
- 1 x large onion, diced
- 5 x large field mushrooms, diced
- 1/4 cup white wine
- 1 x large sweet potato, peeled and diced
- 1 L vegetable bouillion stock
- 4 x sprigs of thyme leaves
- 1 x lemon, zested
This recipe is amazing – quick, simple and tasty!
Mushrooms will provide you with high doses of selenium, copper, phosphorus, potassium, iron, magnesium, calcium, vitamin B6, vitamin B1, riboflavin and zinc.
This mushroom soup is fragrant, scrumptious and low calorie.
This recipe uses sweet potato to boost nutritional intake. Offering stacks of vitamin c, vitamin A, manganese, potassium and fibre.
75 calories per serve
Heat the olive oil in a large deep saucepan over high heat. Add the onion and mushrooms and sauté until the mushroom is slightly browned and the onion is translucent.
Add the wine and let it simmer for 3 more minutes. Add the sweet potato, stock, thyme, lemon zest and bay leaf. Let it boil and then reduce the heat and let it simmer for 20 minutes.
Remove the bay leaf and using a bar mix blend the soup to a smooth consistency. You may need to add extra hot water to achieve the right consistency. If you don’t have a bar mix transfer the soup to a food processor to blend.
Return the soup to the heat and warm through. Season with salt and pepper if desired and garnish with lemon zest or thyme.
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Thank you!! I love how you try so many of the recipes. I try to. But have such limited time. I dont know how you do it!!!?