Creamy Mushroom Soup

Ingredients

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• White Potatoes White Potatoes 2 2
• Cauliflower Cauliflower 1/3 head 1/3 head
• White Mushrooms White Mushrooms 60g 4/5 cup
• Garlic Garlic 1 clove 1 clove
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Bouillon Vegetable Stock Bouillon Vegetable Stock 1/2 tsp 1/2 tsp
• Olive Oil Olive Oil 1 tsp 1 tsp
• Dried Parsley Dried Parsley 1 tsp 1 tsp
• Ground Black Pepper Ground Black Pepper pinch pinch

Instructions

1. 1.Heat the olive oil in a saucepan, add the minced garlic, fry for 2-3 minutes until the garlic shows a slightly golden colour.
2. 2.Add the mushrooms, stir-fry for 3-4 minutes, and set aside 1/2 of the mushrooms in a small bowl.
3. 3.Add potatoes and cauliflower to the saucepan, stir-fry for a further 2-3 minutes.
4. 4.Pour 800ml (3 cups) hot water into the saucepan, then stir in salt, pepper, dried parsley and bouillon vegetable stock, cook for another 15 minutes on medium heat.
5. 5.Blend the soup with a hand blender until it turns into creamy texture.
6. 6.Add the set-aside mushrooms into the soup, sprinkle the dried parsley and serve.

Nutritional Information

• Calories:
  166
• Fat:
  3g
• Sodium:
  270mg
• Carbs:
  33g
• Sugar:
  4g
• Protein:
  6g