You already know how much I love soup!
With Mr 11 having just got his braces on, I have had a weekend of making soft food … and soup certainly made the list!
As well as being quick and inexpensive to make, nutritious and filling, allergy friendly and comforting – it is also very kind to sore mouths!
- 1 tbsp garlic olive oil
- 1 brown onion
- 4 medium sticks celery
- 2 large carrots
- 1 large zucchini
- 450g mushrooms (I like portobello)
- 1 tsp each fresh chopped rosemary and thyme
- 1 tbsp (40g) tahini (or seed butter to keep it sesame free)
- 1/2 cup (40g) nutritional yeast
- 1 tsp pink flaked salt
- 1/2 tsp black peppercorns
- 1.2L boiling water
Heat oil in a large, heavy based saucepan. Add in finely diced onion and cook for 2 minutes. Add in finely diced celery and cook, stirring occasionally for about 5 minutes, or starting to soften and get a little colour.
Add in finely diced carrots and combine well. Add in herbs plus salt and pepper, stir well and cook over medium heat for a further 5 minutes, stirring occasionally until onions are golden.
Slice and add in the mushrooms, and cook, stirring occasionally for a further 5 minutes until mushroom are reducing and releasing their liquid.
Add the chopped zucchini to the saucepan and then the boiling water. I start with 1.2L and then add more if it’s needed.
Bring to a gentle and simmer and cook, stirring occasionally for about 25 minutes or until the carrot squashes easily with the back of your stirring spoon. If it still crunchy then you won’t get a smoothly blended soup.
Add in the tahini and nutritional yeast, stir, and then use an immersion stick blender to blend until smooth.
Add in more water and blend again if it is too thick.
Taste test and add a little more salt if required. Serve hot.
If macros are important to you – here are the details per serve: