Name: Roasted garlic and mushroom soup
Prep time: 25 minutes
Cook time: 40 minutes
Yield: 4
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)

An appetising jumble of mushrooms with lots of roasted garlic and herbs.

Serves

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

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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

Step 1

Place the garlic on a square of kitchen foil and rub with a teaspoon of the oil. Fold into a package and bake in the oven 190°C/gas mark 5 for 30-35 minutes.

Step 2

Add the rest of the oil to a pan, then add the onion and cook for 5-6 minutes, stirring regularly until browned.

Step 3

Next, add the sliced cup and Portobello mushrooms, then continue cooking for a further 5 minutes until softened. Add the stock, pepper and dried thyme, mix well, bring to the boil, then turn down the heat. Add a lid and simmer gently for 5 minutes.

Step 4

Squeeze the garlic out of the skin and add to the saucepan along with the cannellini beans and bring back to the boil. Add the milk, blend, and reserve.

Step 5

Meanwhile, sauté the wild mushrooms in a non-stick pan for 3-4 minutes and reserve.

Step 6

Add the yogurt to the soup, blend well, then divide into 4 bowls. Top with the sautéed wild mushrooms, a good grind of black pepper and fresh thyme leaves.

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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Roasted garlic and mushroom soup

Ingredients