Delicious, warming and very filling. I can see this becoming a favourite on cold days
Filling, nutritious, silky smooth mushroom soup for under 200cals a bowl ( hence the “magic”)
• 25 grams butter
• 300g chestnut mushrooms sliced
• 150g onion finely chopped
• 2 fat cloves garlic finely chopped
• 4 slightly heaped teaspoons marigold bouillon
• 1.2 litres boiling water
• 90 grams quinoa ( well rinsed )
• 1-2 bay leaves
• pinch salt
• plenty of freshly ground black pepper
Melt butter in saucepan over GENTLE heat .
Add mushrooms, onion and garlic, a pinch of salt and several twists of black pepper and stir well. Put lid on pan and sweat the vegetables over very gentle heat for about 10 minutes stirring occasionally.
Add the stock made by dissolving the bouillon in the boiling water and then stir in the quinoa ( I use white for this) and bay leaf and simmer for 15 minutes.
Leave to cool for few minutes before removing bay leaf and then liquidise in 2 batches. Taste and add more black pepper to your personal preference ( I add quite a bit more !)
Optional: Add generous teaspoon of greek yoghurt ( +10cals) to each bowl just before serving.
Freezes very well.