Mushroom Soup

Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 10 mins
Cooking Time - 30 mins
GF, DF, Vegan


  • 500gms chestnut mushrooms  – washed
  • 1 large red onion – roughly chopped
  • 1 garlic bulb – sliced in half
  • Olive oil to drizzle
  • Salt & pepper to taste
  • 1 organic low salt stock cube
  • 50gms sunflower  seeds
  • 1/4 teaspoon garlic powder
  • Optional – 2 tablespoons dried porchini mushrooms – rehydrated with a little boiling water


  • Put the mushrooms, red onion and sliced garlic bulb into a roasting dish.
  • Add salt & pepper and drizzle with some olive oil.
  • Roast @180’ for about 25-30mins.
  • Remove from oven and squeeze out the garlic cloves from the skins – they will be soft and sweetly roasted
  • Dissolve the stock cube in water and add to the roast veg & garlic
  • blend to smooth
  • To make the crunchy sunflower seeds simply toast the sunflower seeds in a hot pan with 1/4 teaspoon garlic powder. Sprinkle on the soup to serve.
  • Enjoy with a slice of crusty sourdough

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