WHAT GOES IN POTATO SOUP RECIPES

Name: Mushroom & potato soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 2 large onions , halved and thinly sliced; 20g dried porcini mushrooms; 3 tsp vegetable bouillon powder; 300g chestnut mushrooms , chopped; 3 garlic cloves , finely grated; 300g potato , finely diced; 2 tsp fresh thyme; 4 carrots , finely diced; 2 tbsp chopped parsley; 8 tbsp bio yogurt; 55g walnut pieces

MUSHROOM & POTATO SOUP RECIPE | BBC GOOD FOOD

Mushroom & potato soup recipe | BBC Good Food image

Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work

Provided by Sara Buenfeld

Categories Dinner, Lunch, Soup, Supper

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 tbsp rapeseed oil
2 large onions , halved and thinly sliced
20g dried porcini mushrooms
3 tsp vegetable bouillon powder
300g chestnut mushrooms , chopped
3 garlic cloves , finely grated
300g potato , finely diced
2 tsp fresh thyme
4 carrots , finely diced
2 tbsp chopped parsley
8 tbsp bio yogurt
55g walnut pieces

Steps:

Heat the oil in a large pan. Tip in the onions and fry for 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried mushrooms and stir in the bouillon.
Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown.
Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.

Nutrition Facts : Calories 315 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 9 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.3 milligram of sodium

ROASTED SWEET POTATO & CARROT SOUP RECIPE | BBC GOOD FOOD

Roasted sweet potato & carrot soup recipe | BBC Good Food image

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day

Provided by Chelsie Collins

Categories Dinner, Lunch, Soup, Starter, Supper

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 7

Ingredients

500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and cut into chunks
3 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
1l vegetable stock
100ml crème fraîche, plus extra to serve

Steps:

Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Nutrition Facts : Calories 419 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 10 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.9 milligram of sodium

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MUSHROOM & POTATO SOUP RECIPE | BBC GOOD FOOD

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Total Time 45 minutes
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Calories 315 calories per serving

Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.

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