Healthy Hearty IP Mushroom Soup

We’ve been enjoying the IP mushroom soup this week a variety of ways and with interesting vegetables added accompanied by a side salad of local mixed spicy greens with a little fennel, it really does make for a very substantial meal.

Mushroom soup (use any of the following veg up to your 2 cup maximum)

1 x packet of IP Mushroom soup

1 teaspoon of olive oil

1/2 to 1 cup of mixed mushrooms (I use button and oyster)

a large handful of fresh spinach

1/2 to 1 cup of any or all of the following vegetables,

okra (washed trimmed and steamed in a splash of water)

cauliflower (as above)

broccoli (as above)

green or red peppers (if using, saute these with the mushrooms)

1/4 - 1/2 scotch bonnet pepper, deseeded and finely chopped (optional)

1 tsp Mccormick granulated onion

1 tsp Mccormick garlic powder (or 2 cloves fresh garlic crushed)

sea salt & freshly ground black pepper

1 spring onion/scallion finely chopped

a few fresh basil leaves roughly chopped or torn (optional)

Add a teaspoon of olive oil to the pan - while the oil is heating, microwave or steam the vegetables of choice - once the oil is hot, add the mushrooms (and peppers if using) and scotch bonnet and let them saute and sweat for a few minutes - add the spinach and stir until wilted.

Mix the IP soup per the directions (add to 8oz water and shake well), then add the remaining vegetables, the granulated onion, the garlic powder and salt and pepper.

Pour in the soup mix and stir until heated through.

Serve with the spring onions and the basil if using.

Bon apetit!