Tuscan Wild Mushroom Creamy Soup - Lucy & Lentils

Name: Tuscan Wild Mushroom Creamy Soup - Lucy & Lentils
Ingredients: 4 cloves garlic (minced); 1 white onion (finely diced); 1 pepper (chopped into 4cm squares); 2 tbsp Pure Dairy Free Sunflower Spread; 5-6 sun dried tomatoes (chopped into small chunks); 200 g mixed mushrooms (chopped); 400 ml veg stock (made with boiling water and 1/2 stock cube); 200 ml plant based cream (can also use oat based creme fraiche); 1 tbsp smoked paprika; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp dried thyme; Large pinch salt & pepper; 1 tbsp cornflour to thicken, optional; 2 bay leaves (not essential but works beautifully)

"Tuscan inspired wild mushroom soup recipe. Vegan friendly and gluten free. Flavoured with mediterannean herbs...."

INGREDIENTS

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4 cloves garlic (minced)

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1 white onion (finely diced)

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1 pepper (chopped into 4cm squares)

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2 tbsp Pure Dairy Free Sunflower Spread

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5-6 sun dried tomatoes (chopped into small chunks)

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200 g mixed mushrooms (chopped)

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400 ml veg stock (made with boiling water and 1/2 stock cube)

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200 ml plant based cream (can also use oat based creme fraiche)

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1 tbsp smoked paprika

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1 tsp dried basil

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1 tsp dried oregano

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1 tsp dried thyme

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Large pinch salt & pepper

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1 tbsp cornflour to thicken, optional

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2 bay leaves (not essential but works beautifully)

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