Ingredients:
- 1 yellow onion, diced
- 1 clove of garlic, grated
- 4 tbsps steamed spinach, chopped roughly
- 5 tbsp zuchinni, cubed
- 1 box of swiss brown button mushrooms, sliced (I add 1 big sliced portobello too)
- 1 tbsp vco
- 1 tsp unsalted butter
- 1.5 cups of veggie stock/water
- 1/2 tsp dried rosemary & 1/2 tsp dried thyme
- 1/2 cup fresh milk
- 1/4 cup whipping cream (can be omitted)
- 1/2 tsp black pepper
- 4-5 tbsps shredded cheddar cheese
Method:
1. Heat vco & butter then saute onions for about 3 mins.
2. Add in the grated garlic and saute for another 30 secs or 1 min or till it is fragrant. Add in the sliced mushrooms, rosemary and thyme. Stir constantly to ensure it doesn't stick. If it does, add a splash of water.
3. Season with black pepper. Cook until the mushrooms release its water then pour in the veggie stock/water and bring to boil. Once boiling, reduce heat to low and simmer for 20 mins. After 10 mins, add in the spinach and cubed zuchinni for the remaining 10 mins. Stir occasionally.
4. Remove from heat an blend/puree to desired consistency. Be cautious as it's hot!
5. Pour the blended mushroom mixture back into your pot and pour in the milk and cream. Stir and simmer for a further 10 mins. Add in a splash of water/milk if soup is too thick. Sprinkle the cheese on top. Mix and serve.
Recipe Link for the Minced Meat Pies : http://homemademeals4children.blogspot.com/2013/12/baby-muffinsminced-meat-pie-by-diana.html
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