Name: Mushroom & cheddar soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tblsp extra virgin olive oil; 500g Swiss brown mushrooms, sliced; 2 cloves garlic, crushed; 300g Carisma potatoes; 500ml salt-reduced vegetable stock cubes; 625ml low-fat milk; 120g fresh baby spinach leaves; 80ml light cooking cream, thickened; 50g 25 per cent reduced-fat vintage cheddar, grated; 40g slice sourdough bread, per person, to serve

Healthy and the perfect winter food.

Ingredients

1 tblsp extra virgin olive oil

500g Swiss brown mushrooms, sliced

2 cloves garlic, crushed

300g Carisma potatoes

500ml salt-reduced vegetable stock cubes

625ml low-fat milk

120g fresh baby spinach leaves

80ml light cooking cream, thickened

50g 25 per cent reduced-fat vintage cheddar, grated

40g slice sourdough bread, per person, to serve

Method

Heat the oil in a large saucepan over medium-high heat. Add mushrooms and garlic. Cook for 8-10 minutes. Reserve ½ cup of the mushrooms.

Add the potatoes, stock and milk to the pan. Cover and bring to a simmer over medium heat. Cook, partially covered, for 20 minutes. Stir in the spinach leaves. Set the soup aside for 10 minutes to cool slightly.

Transfer the soup to a food processor and blend. 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.

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