Mushroom soup

Serves - 4

Mushrooms contain fibre, potassium, vitamin C, B vitamins including folate, selenium and choline. You could make this using wild mushrooms as well. Morels are seriously delicious and be bought dried when out of season. You can use Worcestershire sauce instead of marmite to give it that extra oomph.

Make room for the mushrooms. Anyone else remember that advert?

Nutrition per serving

Fat: 6 g

Carbs: 6 g / Fibre: 1 g (Net Carbs: 5 g)

Protein: 3 g

Ingredients

• 1 leek

• 2 celery stalks

• 2 garlic cloves

• 1 T coconut oil

• knob of butter

• 2 t dried tarragon

• 250 g chestnut mushrooms

• 750 ml chicken stock

• 3 T dried mushrooms

• 1/2 t marmite

• 100 ml coconut cream

• Salt & freshly ground pepper

• fresh thyme & parsley

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Method

1. Finely chop leek and celery stalks.

2. In a large pan, sweat leek and celery for 10 mins in coconut oil and butter with dried tarragon.

3. Process mushrooms in a food processor.

4. Add mushrooms to the pan and cook for 10 mins.

5. Add chicken stock and dried mushrooms and simmer for 20 mins.

6. Add cream and blend.

7. Serve with chopped fresh parsley and thyme.