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Roasted garlic and mushroom soup

Special Diets

Freezer safe
Nut free
Vegetarian
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

Nutritional Information:

Each 423g serving contains (excludes serving suggestion)
KCal
172
Carbs
21.1g
Fibre
7.6g
Protein
11.6g
Fat
2.9g
(Low)
Saturates
0.2g
(Low)
Sugars
6.1g
(Low)
Salt
0.22g
(Low)
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

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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