Spiced Chestnut and Mushroom Soup
Chestnut and Mushroom Soup is very low in fat, easy to make, really healthy and absolutely delicious. Chestnuts are pretty special because unlike other nuts, they are low in fat.
This is another great recipe from Sharon, my teacher on the BTEC course I have been doing. I never thought about using chestnuts for anything other than stuffing, but they work a treat in a soup. They give a fabulous nutty flavour and are packed with goodness.
Serve with Easy Cheese and Herb Bread
Spiced Chestnut and Mushroom Soup: Serves 2 as a main, 3 as a starter:
Time: 15 mins start to finish
Cost: 99p per serving*
Calories: 77 per serving*
*based on 2 sharing
- 150g mushrooms, sliced and washed
- 3 cloves garlic, crushed
- 100g chestnut puree
- 500ml vegetable stock
- 2 star anise (optional)
- 1 tsp group ginger or 2 tsp grated fresh ginger
- Put the mushrooms, stock, chestnut puree, star anise, ginger and garlic in a pan. Still well, bring to the boil and simmer for 10 minutes.
- Turn off the heat, remove the star anise and blend with an electric hand blender until smooth.
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