Mushroom Soup
Ingredients:
300g mushrooms
1 large onion or leek
1 tbsp olive or coconut oil
600ml of vegetable stock like boullion
Sprinkle of dried thyme (optional)
Chopped onion or leek and soften in a pan with the oil for about 5 minutes on a low heat. Whilst these are cooking, slice the mushrooms and then add to pan with sprinkle of thyme. Sauté for further 2 minutes then add the stock and simmer for 5-10 minutes. Blend until smooth. If you’d like to make the soup more filling and your child is ok with dairy and or nuts, you can add some double cream and or 2 tbsps of ground almonds to increase nutritional content.
Foodie Tots Tip: Mushrooms are an excellent source of B vitamins, crucial for energy production and brain function. They are also a good source of phosphorous and copper, necessary for bone growth.
300g mushrooms
1 large onion or leek
1 tbsp olive or coconut oil
600ml of vegetable stock like boullion
Sprinkle of dried thyme (optional)
Chopped onion or leek and soften in a pan with the oil for about 5 minutes on a low heat. Whilst these are cooking, slice the mushrooms and then add to pan with sprinkle of thyme. Sauté for further 2 minutes then add the stock and simmer for 5-10 minutes. Blend until smooth. If you’d like to make the soup more filling and your child is ok with dairy and or nuts, you can add some double cream and or 2 tbsps of ground almonds to increase nutritional content.
Foodie Tots Tip: Mushrooms are an excellent source of B vitamins, crucial for energy production and brain function. They are also a good source of phosphorous and copper, necessary for bone growth.