Mushroom/whatever vegetables you want soup

I’m afraid I have no pictures to accompany this recipe as my meals are more centred around meat now that I’m allowed it. Those of you on Pronokal may wonder why I made my own when they have soups available so to put it quite simply – I didn’t like them (or the chocolate cake – trust me, the chocolate cake sucks!).

This recipe is beyond simple, and requires none of your daily olive oil allowance or your B list carb veggies so you can have 1 full tablespoon/100g at your other meal and it’s really warming with winter quickly approaching – winter is coming! (Yes, I went there – whatcha gonna do?). All you need is three hundred grams of mushrooms and some powdered/dried spices of your choice. I personally like chili, dried coriander, onion and garlic.

• ·         Chop the mushrooms into slices (you can also buy pre-sliced mushrooms if you want to be even lazier ;) ), put them in a saucepan and add water till they’re a little more than covered then add your spices.
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• ·         Bring the mixture to boil for a minute or so then turn it down to a medium/low heat for 10 or so minutes. Voila! Mushroom soup with no stock but lots of flavour.
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• ·         If you’d like you can blend the mixture for a smoother texture and eat it with the melba toast so that you really can eat your crispy bread with the soup.

This could easily be done with other vegetables as well – throw some courgette into the mixture and some celery! try the same with broccoli, blend it and then add 50g of canned tomatoes to make it even thicker! Whatever it takes to make it sound more appealing to you.