Mushroom & Wild Garlic Soup

Serves 4

Ingredients

625g of mushrooms, sliced

1 onion, chopped

1 large potato, peeled and cubed

Small bouquet of wild garlic leaves, chopped (if you can’t find wild garlic, substitute with 2 cloves of garlic, chopped)

1 tsp thyme

1 tsp of vegetable bouillon powder

Salt

Pepper

Water

2/3 cups of dairy free milk alternative (I used oat)

1 tbsp of vegan butter

Method

Cook the onion in a little water for around 5 minutes until it starts to cook.

Add the potato, wild garlic and milk, the liquid should just cover the contents of the pan.

Add the bouillon, thyme and salt and pepper to taste.

Bring to the boil and then turn heat down, add lid and simmer for 30 minutes.

Cool before blending.

Reheat to serve

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s