1 tsp coconut oil
1-3 garlic cloves (or use 1-3 tsp chopped garlic)
1-2 cups chopped mushrooms
1 packet Optifast vegetable soup
1 sachet Woolworths mushroom liquid stock (optional)
3 T finely sliced leeks
In the oven, roast the garlic cloves until browned on 180°C. Peel the garlic cloves and mash the insides of the garlic cloves. In a pan, lightly fry the mushrooms in the coconut oil until browned and slightly reduced. Add the mashed roasted garlic and 2 T finely sliced leeks.
In a separate bowl, mix together the Optifast soup with cold water until it forms a paste. Add the mixture to the mushrooms and add additional water according to your preference. Add 1 sachet of mushroom liquid stock for a bolder taste. Cook the soup to desired texture. Remove from the heat. Garnish with the rest of the finely chopped leeks. Season with salt and pepper. Serve hot.