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Mushroom, Nut & Roasted Garlic SoupFeatured

Mushroom, Nut & Roasted Garlic Soup


For 4

You will need...

  • 1 whole garlic bulb
  • 30 ml olive oil
  • 1 onion, finely chopped
  • 350 g white mushrooms, thickly sliced
  • 1 sweet potato, peeled and chopped
  • 50 g macadamia nuts, ground
  • 60 ml chickpea flour
  • 500 ml veg stock
  • 250 ml almond milk
  • a few thyme leaves
  • salt and milled black pepper

Mushroom, Nut & Roasted Garlic Soup Method

  1. To serve: pan-fried mushrooms, flat leaf parsley.
  2. Preheat the oven to 190°C. Wrap the head of garlic in foil and oven roast for 20 -30 minutes or until tender.
  3. Allow to cool for 5 minutes, before squeezing out the roasted garlic cloves and mashing them using a fork. Set aside.
  4. Heat the olive oil in a pot and gently fry the onion for 5-7 minutes. Increase the heat and fry the mushrooms and sweet potato for 5 minutes.
  5. Stir in the reserved roasted garlic, crushed macadamia nuts, chickpea flour, vegetable stock, almond milk and a few thyme leaves. Season with salt and pepper.
  6. Cook for 10-12 minutes or until the sweet potatoes are tender.
  7. Allow to cool sufficiently, then transfer the mixture, in batches, to a blender and blend until smooth.
  8. Reheat in a pan and top with some extra pan-fried mushrooms and fresh parsley.
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