1 Tbsp extra virgin olive oil
500 g Swiss brown mushrooms, sliced
2 cloves garlic, crushed
300 g Carisma potatoes
500 ml salt-reduced vegetable stock cubes (or gluten-free)
625 ml low-fat milk
120 g fresh baby spinach leaves
80 ml light cooking cream, thickened
50 g 25% reduced-fat vintage cheddar, grated
freshly ground black pepper
40 g slice sourdough bread, per person, to serve
- Heat the oil in a large saucepan over medium-high heat. Add the mushrooms and garlic. Cook, stirring often, for 8-10 minutes or until the mushrooms soften. Remove and reserve 1/2 cup of the mushrooms (if you like, they are to place on top of the soup at the end).
- Add the potatoes, stock and milk to the pan. Cover and bring to a simmer over medium heat. Cook, partially covered, for 20 minutes or until the potato is every tender. Stir in the spinach leaves. Set the soup aside for 10 minutes to cool slightly.
- Transfer the soup to a food processor. Cover and blend until mushrooms and spinach are finely chopped and the soup is blended. Return to the pan and stir in the cream and cheese. Stir over low heat until warmed through.
- Divide soup between serving bowls. Spoon a little of the reserved mushrooms on top of each bowl and sprinkle with pepper. Serve with the bread.