Mushroom & potato soup

Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work

Prep:15 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 315
fat 15g
saturates 2g
carbs 33g
sugars 17g
fibre 9g
protein 12g
salt 0.3g

Ingredients

1 tbsp rapeseed oil
2 large onions, halved and thinly sliced
20g dried porcini mushrooms
3 tsp vegetable bouillon powder
300g chestnut mushrooms, chopped
3 garlic cloves, finely grated
300g potato, finely diced
2 tsp fresh thyme
4 carrots, finely diced
2 tbsp chopped parsley
8 tbsp bio yogurt
55g walnut pieces

Tip

Sign up to our Healthy Diet Plan

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips to help you look and feel your very best.

Method

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 dried mushrooms and stir in the bouillon.
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.
Pour in the dried mushrooms and 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 yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.