SWEET POTATO AND CHESTNUT MUSHROOM SOUP

Name: SWEET POTATO AND CHESTNUT MUSHROOM SOUP
Ingredients: • 2 red onions; • 2 cloves of garlic; • 2 carrots; • 2 sweet potatoes; • 1 stick of celery; • 150g chestnut; mushrooms; • 2 tablespoons olive oil; • 6 sprigs of fresh thyme; • 60ml red wine; • 2.5 litres vegetable; stock or water; • 1 tablespoon tamari or; soy sauce; • salt and freshly ground; black pepper

1 step

Updated at: Wed, 16 Aug 2023 17:06:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories474.4 kcal (24%)

Total Fat7.2 g (10%)

Carbs84.7 g (33%)

Sugars18 g (20%)

Protein16.1 g (32%)

Sodium1008.2 mg (50%)

Fiber22.8 g (82%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2red onions

2 clovesgarlic

2carrots

2sweet potatoes

1 stickcelery

150gchestnut

mushrooms

2 tablespoonsolive oil

6 sprigsfresh thyme

60mlred wine

2.5 litresvegetable

stock

or water

1 tablespoontamari

soy sauce

salt

black pepper

Instructions

Step 1

1. Peel and chop the red onions and garlic. Finely slice the carrots, sweet potatoes, celery and mushrooms. Heat the oil in a large family-size pan on a low to medium heat. Add the onions and the sprigs of thyme and cook gently for 3 minutes. Add the red wine and allow to cook for another 3 minutes. Now add the garlic, carrots and celery and cook for 5 minutes. Add the sweet potatoes and mushrooms and cook for a further 10 minutes, stirring regularly. Add the stock and tamari and bring to the boil. Reduce the heat and simmer for 15 minutes, until the veg are fully cooked. Remove the sprigs of thyme and blend the soup with a stick blender. Taste and season with salt and black pepper before serving.