Cheap Healthy Meal - Mushroom Soup

I know we are moving into summer here on this side of the world, but it sure doesn't feel like it. I'm currently writing to you from a cosy nook by the beach, but as I stare out at the swaying trees and the ominous gray skies, my morning walk on the sand is looking less and less appealing. I love soup, I didn't used to, but now that my life is so busy with writing this blog and finishing my PhD, it is my savior. I often make a large pot on a Sunday and freeze it in containers. Then on those nights when I just can't be bothered, there is a nutritious little meal waiting for me.
When I eat a hearty soup, I feel like I am treating my body with kindness. A delicious shot of goodness. I am a huge fan of mushrooms, I know they are not everyone's cup of tea, but come on! They are so good! So I decided to give mushroom soup a go a couple of weeks ago. I have now been making this dish at least once a week since. I used Jamie Oliver's recipe...again. Because as you all know, I love him.
If you are watching your weight or your health, just add a swirl of cream and serve with gluten free bread.

Ingredients:

600 g mixed mushrooms
olive oil
1 onion, peeled and finely sliced
2 sticks celery, trimmed and finely sliced
3 cloves garlic, peeled and sliced
a few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped
a few sprigs of fresh thyme, leaves picked
1.5 litres organic chicken or vegetable stock
sea salt
freshly ground black pepper
75 ml single cream
4-6 slices ciabatta bread

Method:

Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.
Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.
Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved mushrooms and drizzle with olive oil. Spoon the soup into deep, individual bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini.
See original Jamie Oliver recipe HERE.
You make also like my roast veg soup recipe HERE.
Much love XX