Free Healthy Recipe - Roasted chestnut and mushroom soup

Low fat, Low GI

An easy, delicious soup perfect for Autumn when chestnuts are in season.

1 tbsp olive oil
500 grams brown mushrooms, sliced
3 cloves garlic
500 grams chestnuts
2 litres vegetable stock
2 tbsp oregano, chopped

Preheat the oven to 180C
Cut a slit in the chestnuts and place them on a baking tray to roast for 20 minutes.
Wrap them in a tea towel to stay warm and peel them when they are hot enough to handle.
Cut them into slices.

Heat the olive oil in a pan and add the sliced mushrooms.

And garlic and chestnuts and saute gently for about 5 minutes
Add the veggie stock and oregano and cook for a further 20 minutes.

Blend until smooth and serve.

Makes 4 servings

Scale recipe to serves

Prep Time: 30 mins
Cooking Time: 40 mins
Ready in: 70 mins

Suitable for:
Dinner, Lunch, Soup
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Nutritional Information - Per Serve
Kj 1136 kj
Calories 272 kcal
Fat 7.3 g
Saturated Fat 1 g
Total Carbohydrate 37 g
Total Protein 7.7 g
Fibre 13 g

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