Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 carrot, halved lengthways, thinly sliced
- 2 celery stalks, thinly sliced
- 1 brown onion, diced
- 200grams button mushrooms, sliced
- 2L salt-reduced vegetable stock
- 2tablespoons worcestershire sauce
- 1/4 cup HP sauce
- 60grams baby spinach leaves
- 2tablespoons olive oil
- 2 cloves garlic, minced
Nutrition per serving
805kJ / 192Cal
805 Kilojoules or 192 Calories
9% of daily energy intake*
Protein
2.5grams
Fat
9.5grams
Carbs
24.4grams
Sugars
19.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Warming and hearty, this vegetable soup has subtle umami flavours. Add a protein if you prefer, such as shredded chicken or a boiled egg.
Method
Step 1 of 2
Heat oil in a large saucepan over medium heat. Add onion, carrot, celery and garlic and cook, stirring, for 5 minutes. Add stock and sauces and bring to the boil. Reduce heat to low and simmer for 15 minutes or until vegetables have softened.
Step 2 of 2
Add mushroom and spinach and cook for 2 minutes or until softened. Ladle soup into bowls. Serve.
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