Mushroom & Nutmeg Soup


Avoca Soup

We’re more than half way through January. I’m sure many of you kicked off the new  year with the best of intentions when it came to healthy eating. Now however you’re overwhelmed with hashtags concerning #rawfood and #cleanfood and you’ve been bombarded with a sea of new diet trends.

I’ve aways been more of an advocate of eat less and move around a little more. Besides it’s also one of the darkest and coldest months so you’re probably craving hot comforting food.

This week the focus has been on soup in our kitchen, taking inspiration from my Avoca Soup book. As my nesting instincts begin to kick in ahead of the arrival of mini Cross in April, I’ve  been making batches of pea and mint soup, curried parsnip and apple soup as well as my new favourite, mushroom and nutmeg soup, which is like a hug in a bowl.

What’s more “souping” is apparently the new “juicing”. This I believe is a trend worth following, if you’re looking for a hearty and filling meal, which will keep you feeling fuller for longer and is packed full of tasty vegetables.

Mushroom & Nutmeg Soup: souping is the new juicing

Mushroom & Nutmeg Soup…

1.  Begin my chopping one large onion into small pieces and in a little live oil gently cook the chopped onion for about 5 minutes until the onion becomes golden brown, along with two cloves of garlic chopped.

2. Add in 500g of chopped chestnut mushrooms and a little more olive oil if need be and again gently cook for 5 minutes.

3. Pour 500ml of vegetable stock into the pot along with 200ml of full fat milk and 2 whole cloves of nutmeg, finely grated. Season with a little pepper. Bring to the boil and gently simmer for 25 minutes. Using a hand held blender, blitz until smooth and serve piping hot with a loaf of crusty bread – I’m not following the Atkins diet. I’ve been craving carbs for the last 6 months!


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