This wonderful soothing soup has a deep, buttery flavour that’s achieved only a few ingredients and the minimum of fuss. It makes delicious comfort food on a cold day. Use homemade stock if you have it, or buy fresh vegetables stock for the best flavour. Fresh soy single cream to pour on top.
225g/ 8oz finely, chopped mushrooms
a handful of finely, chopped spinach
1 onion finely, chopped
1 green chilli finely, chopped
240ml soy single cream 1 cup
1 knob of soy butter
Pinch of thyme
Vegetable stock cube
680ml 3 cups of cold ,water
Sauté onions in butter in a big saucepan, for a few minutes until soft then make all vegetables washed and chopped then add the mushrooms cooked for a few minutes. Add the spinach and chilli and stock cube with water and single cream and liquidised in a blender until smooth, then pour into a saucepan and place on stovetop to simmer for a few minutes. To keep hot until ready to serve with crusty bread of your choice.