ROASTED GARLIC, MUSHROOM AND LEEK SOUP


Ingredients

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

Salt

Pepper


Method

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.


©2020 Woodhill Dieticians