- 2 tbsp olive oil, plus extra to drizzle
- 1 large onion, roughly chopped
- 2 fat garlic cloves, crushed
- 400g portabellini mushrooms, roughly chopped
- 200g pack whole cooked vacuum-packed chestnuts, chopped
- 50g walnuts
- 1,3l vegetable stock
- salt and freshly ground black pepper
- 4 tbsp crème fraîche
- large handful parsley, finely chopped (optional)
1. Heat the oil in a large pot and gently fry the onion for 10 minutes or until it has softened. Turn up the heat and add the garlic and mushrooms, and cook for about 5 minutes, stirring frequently, or until any liquid given off by the mushrooms has evaporated.
2. Add the chestnuts, walnuts, stock and some seasoning. Bring to the boil and simmer for 15 minutes. Carefully blend until completely smooth (do this in batches if necessary), then return to the pot, stir in the crème fraîche and check the seasoning.
3. Reheat if necessary and divide among four soup bowls. Top each with a drizzle of oil and some parsley, if using. Serve immediately with some bread.
EACH SERVING About 1 310kJ, 22g fat (6g saturated), 24g carbohydrate (8g total sugars), 6g protein, 4g fibre.