Mushroom and Hazelnut Soup
Preparation time: 5 minutes
Cooking time: 25 minutes
Serves: 1
Nutrition: Per serving
Energy
250 Kcal
Fat
21g
Saturates
2.2g
Sugars
1.2g
Salt
0.05g
Hazelnuts work beautifully with nutty chestnut mushrooms and add a creamy texture without adding any cream, making this recipe fabulous for vegans and those who avoid dairy.
Ingredients
2 tsp olive oil
150g chestnut mushrooms + 10g for a garnish
20 whole hazelnuts
250mls reduced salt vegetable stock
Black pepper
Chopped fresh parsley for garnish
Method
Clean and slice the mushrooms. Cook gently in a saucepan in the olive oil until soft, about 5-10 minutes. Reserve 3-4 slices for garnish.
Add the hazelnuts and stock to the pan and season with ground black pepper.
Simmer for 10-15 minutes.
Allow to cool and puree.
Reheat and serve garnished with sliced mushrooms and chopped parsley