Slimming World — January-February 2018

Creamy

mushroom soup

SUPER SIMPLE

Serves 

V 

Ready in about  minutes

Low-calorie cooking spray

 small onions, finely chopped

 garlic cloves, finely chopped

 large potato, peeled and cut

into .cm cubes



g button or chestnut mushrooms,

finely chopped

. litres hot vegetable stock

 tbsp very finely chopped fresh curly

parsley, plus extra to serve



g plain quark

 Spray a lidded, non-stick saucepan

with low-calorie cooking spray

and place over a medium-high

heat. Add the onions, garlic,

potato and mushrooms and stir-fry

for - minutes.

 Add the stock and bring to the

boil. Cover and cook gently for -

minutes, or until the vegetables are

tender. Season to taste.

 Remove from the heat and stir

in the parsley. Using a stick blender

or food processor, blend the soup

until smooth. Leave to cool slightly,

then stir in the quark. Serve topped

with freshly ground black pepper

and the extra parsley.

Syns per serving: FREE

COOK’S NOTE

Try topping your soup with

sliced mushrooms lightly fried

in low-calorie cooking spray

Smooth or chunky, in a mug or from a spoon – however you

like yours, we’ve got a recipe to hit your soup spot

Photographs: Gareth Morgans

Soups of the day

 SLIMMING WORLD

book extract_jg_v3.indd 72 12/10/2017 14:10