Roasted Mushroom and Garlic Soup

Recipe by EsmeWeatherwax

  • Time needed: 45 minutes
  • Calories per serving: 134 with Goat's Yogurt 110 with Cow's
  • Servings: 2
  • Difficulty: 1
  • Rating: 5.00 based on 1 review

A low calorie quick and easy soup.


• 300g Chestnut Mushrooms
• 10ml Olive oil
• 500ml Chicken or Vegetable Stock
• 50g Natural Yogurt - I use Goat's Yogurt (105 kcals per 100g) or you can use cows (81kcal per 100g)
• 1-2 Garlic Cloves - peeled
• Black Pepper to taste
• Thyme or Mixed Herbs to taste


Heat the oven to 200c/180c fan
Place the mushrooms and garlic in a wide based roasting tray or dish.
Drizzle on the oil and mix round the mushrooms with your hands so the mushrooms get covered.
Place in the oven for 30 minutes
Make 500ml Stock
When the mushrooms are ready blend together with the Stock, pepper, herbs and yogurt

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