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Roasted garlic and mushroom soup

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Roasted garlic and mushroom soup
An appetising jumble of mushrooms with lots of roasted garlic and herbs.
Serves
4
Prep
25 minutes
Cook
40 minutes
Each 423g serving contains (excludes serving suggestion)
KCal
172
Carbs
21.1g
Fibre
7.6g
Protein
11.6g
Fat
2.9g
Saturates
0.2g
Sugars
6.1g
Salt
0.22g
Fruit/Veg Portion
1
Ingredients

Ingredients

4 whole bulbs garlic, unpeeled with tops removed
2 tsp rapeseed oil
1 large onion, chopped
2 large Portobello mushrooms, sliced (150g)
200g closed cup mushrooms, sliced
1 reduced-salt vegetable stock cube in 500ml water
good pinch white pepper
half tsp dried thyme
1 400g can cannellini beans, drained
100ml skimmed milk
150g mixed exotic or wild mushrooms
3 tbsp 0% fat Greek-style yogurt
black pepper to taste
fresh thyme leaves, to serve (optional)
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Method

Recipe tips
  • You can use any combination of mushrooms for this soup. Also works well with other beans, such as butter beans.
  • Try with basil or oregano in place of thyme.
  • Roasting the garlic makes it much milder and sweeter, so don’t be put off by the amount you’re using.
  • Freezing instructions: Suitable for freezing once cooked. Stir in the sautéed mushrooms before freezing. Defrost in a microwave or over a very low heat until piping hot.
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