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Mushroom And Tomato Soup
A healthy hearty winter soup of mushrooms and tomatoes
Ingredients
- 3 tbsp olive oil
- 1 onion diced
- 1 stick celery chopped
- 2 cloves garlic minced
- 1/2 red pepper chopped
- 1 sprig rosemary chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 30 g dried mushrooms rehydrated by soaking for 20 mins in hot water
- 50 ml vermouth
- 400 g tinned tomatoes
- salt and pepper to taste
Instructions
- Saute the onion, celery and red pepper in the olive oil in a saucepan for 5 minutes until tender but not browned.
- Add the garlic and herbs and cook for a further 2 minutes.
- Drain the mushrooms (reserving the liquid) and add to the pan, cooking for a further 5 minutes.
- Add the mushroom liquid and vermouth and simmer for 10 minutes.
- Add the tinned tomatoes and 500ml of water and simmer for another 20 minutes.
- Serve sprinkled with olive oil and parmesan cheese and with crusty bread for real comfort.
Notes
gluten free, vegan, sugar free
Nutrition
Calories: 179kcalCarbohydrates: 18gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 143mgPotassium: 520mgFiber: 4gSugar: 7gVitamin A: 745IUVitamin C: 31mgCalcium: 62mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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