Mushroom & Sweet Potato Soup

Shiitake mushrooms contain the highest level of natural copper, a mineral that supports our bones, immune system and blood vessels. Shiitake mushrooms are also a valuable source of selenium, beta-glucans and a compound that lowers cholesterol

Serves: 6

Preparation time: 15 minutes Cooking time: 40 minute Total time: 55 minutes

Suitable for: Vegetarians, vegans and those on a gluten free diet.

Serve with a slice of my favourite bread - Vegan Date & Nut Loaf

Mushroom & Sweet Potato Soup

Ingredients:

80g butter or Vegan Block

2 medium onions, chopped finely

2 cloves garlic, crushed

½ green chilli, roughly chopped

500g mushrooms, wiped and sliced (I used shiitake mushrooms)

1 medium sweet potato (200g prepared weight), peeled and diced finely

1.1 litre vegan/vegetable stock

salt and ground black peppercorns to taste

Method:

1. Melt the butter or Vegan block in a large pan, add the onions and fry on gently on medium to low heat until onions are soft.

1. Add the garlic and chilli, stir and cook for a minute or so.

2. Add the diced sweet potato. Stir to coat with the onions. Cover the pan with its lid and gently cook for 10 minutes stirring half way through the process.

3. Add the mushroom, turn up the heat and fry for a few minutes until the mushrooms have ‘wilted” down and combined with the onions and sweet potatoes

4. Add the stock, bring to the boil, cover the pan and simmer gently for 10 - 15 minutes until the sweet potatoes are cooked through and soft.

5. Remove from the heat and blitz in a blender until smooth.

6. Return to the pan, add salt ground peppercorns to taste, warm through on gentle heat until soup returns to almost boiling point.

7. Serve piping hot with lightly toasted slices of my Vegan Date & Nut Loaf!