Mushroom and zuchinni Soup
* a hearty and tasty soup.
Serves 2
2 big zuchinnis or 4 cups chopped
2 cups mushrooms chopped
1 medium onion chopped
2 cloves garlic chopped
1 cube beef stock powder
250ml water
2 tbls olive oil
Method
Heat oil in large saucepan, add onion, garlic and cook a few minutes, add zuchinnis, toss through oil, then add mushrooms, stock, bring to boil and then simmer for 30 minutes.
Alternatively place all ingredients except for oil into a slow cooker and cook on low for 4 hours.
Either way of cooking, use a bar mixer and blend until smooth texture.
*You could roast your vegetables first to give a different flavour
*Use vegetable stock instead of beef stock for vegetarian option.
*Use more water in recipe if you don’t like thick soup.
*I make double batch to freeze my other servings.
*Nice to swap soups with your workmates, so make all different soups to share.
*Perfect lunch or light dinner
*Nice to have some Thai Chicken balls (recipe on page) on the side with this dish to increase your protein intake
* If you lessen the amount of olive oil in pan this will bring down the calories and fat intake a lot.
Calories 203 – Fat 14.4g – Carbs 16.6g – Protein 6g
