Need to warm up and fill up but don’t have too much time to spend in the kitchen?
Then this soup ticks all the boxes: it takes less than half an hour to whip up!
- 2 chestnut mushrooms, sliced
- 3 baby potatoes, sliced
- 3 teaspoons chestnut puree
- 1 teaspoon olive oil
- 2 cloves garlic, chopped
- 1 tablespoon vegetable bouillon
- 1 teaspoon mixed herbs (oregano/herbs de Provence)
Gently fry the garlic in oil for about 2 minutes to infuse the oil. Add the mushrooms and cook for 5 minutes to release some of their water. Add the potatoes and chestnut puree, cook for a further 5 minutes stirring constantly to prevent sticking.
Dissolve the vegetable bouillon in hot water, then add to the vegetables together with the aromatic herbs. Cook for 15 minutes until the potatoes are soft. You can blend the soup for a smoother consistency.
Picture credits: Paola Bassanese