A combination of ingredients that work surprisingly well together, to make a very low calorie, tasty and filling soup, less than 50 kcals a serving.
My husband didn’t have any idea what was in it and said he thought it was “very satisfying and kind of meaty”. Perfect for a 5:2 Fast Day.
- 250g mushrooms, chopped
- 4 stalks of celery, chopped
- 3 cloves garlic, finely chopped
- 1 litre stock, vegetable or chicken
- 1 tsp Worcestershire sauce
- 1 tsp grated nutmeg
- sea salt and freshly ground black pepper
- celery leaves
- Put the mushrooms, garlic and celery in a saucepan with about 100ml of stock.
- Cover and cook over a low heat until the celery is soft, about 30 - 40 minutes.
- Add half of the remaining stock and whizz with a blender.
- Pour in the rest of the stock together with the Worcestershire sauce and nutmeg.
- Bring to the boil, then check the seasoning.
- Serve garnished with celery leaves.
- As an alternative to Worcestershire sauce, you could use soya sauce. Next time I make it, I think I will try a few drops of good quality balsamic vinegar instead, which should enhance the mushroominess.