Creamy garlic and mushroom soup
As the weather has taken a turn for the worse over the last few days, I’m sharing one of my favourite soup recipes. This is something I thought I would miss as a vegan; however the change from dairy cream to rice or soy makes no difference to cooking and tastes just as delicious. The fried mushroom garnish is optional; it’s also lovely topped with croutons and fresh parsley.
  1. Heat the oil in a large pot on a medium heat and fry the garlic, onions and celery with a little thyme for 2 -3 minutes.
  2. Add potatoes and mushrooms and fry for an additional 2 to 3 minutes.
  3. Add the wine, soy cream, salt, pepper and stock cube. Cover and bring to the boil, lower the heat and cook for a further 30 minutes.
  4. In a separate frying pan, fry the sliced chestnut mushrooms in a little oil with a pinch of thyme, salt and pepper, until brown and slightly crispy.
  5. Using a hand blender, combine until it is a smooth and creamy texture.