Serves 4
Syns Per Serving : Syn-free on Extra Easy and Green
Ingredients
• Fry Light
• 2 onions, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 1 large potato, peeled and cut into 1.5cm dice
• 500gm button or chestnut mushrooms, finely chopped
• 1.5ltrs vegetable stock
• freshly ground black pepper
• 6tbsp very finely chopped fresh curly parsley, plus extra to serve
• Fry Light
• 2 onions, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 1 large potato, peeled and cut into 1.5cm dice
• 500gm button or chestnut mushrooms, finely chopped
• 1.5ltrs vegetable stock
• freshly ground black pepper
• 6tbsp very finely chopped fresh curly parsley, plus extra to serve
Method
1. Spray a non-stick saucepan with Fry Light and place over a medium heat. Add the onions, garlic, potato and mushrooms and stir-fry over a high heat for 5-6 minutes.
1. Spray a non-stick saucepan with Fry Light and place over a medium heat. Add the onions, garlic, potato and mushrooms and stir-fry over a high heat for 5-6 minutes.
2. Add the stock and bring to the boil. Cover and cook gently for 15-20 minutes or until the vegetables are tender. Season well.
3. Remove from the heat and stir in the parsley. Using a hand-held blender or food processor, blend the soup until smooth. Serve the soup sprinkled with parsley.
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