Now that I have an almost fully functioning kitchen I wanted to try out my new hob and stockpot by making some soup.
This is a soup which I saw in Rosemary Conley’s magazine but the recipe is also online. It serves 4 and is only 108 calories and 0.5% fat per bowl but it’s surprisingly filling!
You’ll need:
2 onions, finely chopped
2 garlic cloves, crushed
1 tbsp chopped fresh thyme (I used dried thyme)
250g chestnut mushrooms, sliced
2 sweet potatoes, peeled and chopped
1.2 litres (2 pints) vegetable stock
2 bay leaves
1 tbsp chopped fresh parsley (this is for decoration so I left it out)
salt and freshly ground black pepper
2 garlic cloves, crushed
1 tbsp chopped fresh thyme (I used dried thyme)
250g chestnut mushrooms, sliced
2 sweet potatoes, peeled and chopped
1.2 litres (2 pints) vegetable stock
2 bay leaves
1 tbsp chopped fresh parsley (this is for decoration so I left it out)
salt and freshly ground black pepper
Preheat a non-stick pan and dry-fry the onions until soft. (I don’t have a non-stick pan so I sprayed a little FryLight into my pan first to stop the onions sticking)
Add the garlic and continue cooking for 1-2 minutes, then add the thyme, mushrooms and sweet potatoes and pour in the stock. Add the bay leaves and simmer gently until the potatoes are cooked (mine took about 20-25 mins).
Place in a food processor and liquidise until smooth.
Just before serving, stir in the parsley and serve hot or cold with a small crusty multigrain roll or a slice of gluten-free bread. (I had mine with some danish bread).
Do you think you’ll give this a try? Let me know how you get on!
KAREN & THE CONSTABLES 
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