Hey again! So my quest for delicious, healthy meals continues (as does my new fitness & eating plan) and I thought I'd share my most recent foray into freaking yummy food.
This time around, I was really hanging out for a hearty and creamy mushroom soup. There are a ton of recipes online that are low cal, but I settled on adapting one I found here at skinnytaste.com
The recipe is pretty straight forward, but I had seen other recipes where wine was included (and I love me some wine), or where flour was left out, or it was only partially blended... you get the picture. So I took a few of my favourite ideas from each and came up with the below adaption!
Creamy Mushroom Soup - Yields 5 servings (1 1/2 cup) at 87 cal/serve
Heat 1 tablespoon olive oil in a medium soup/stock pot. Saute one small white onion (finely diced) until clear. Add 1 chopped clove of garlic and continue to saute for 1-2 mins, being careful not to burn the onion. Dice one large stalk of celery and add to the pot, crumble in two sodium reduced vegetable stock cubes (I used Massel brand), and add 1/3 cup of white wine. Stir to combine then add 3 cups of water. Bring to the boil and stir until the stock has dissolved. Add 450-500g chopped mushrooms (I used 100g white button and 350g portobello as that is what I had on hand). Lower heat, cover and simmer for 10 mins stirring occassionally. Add one can of cannellini beans (drained) and continue to simmer for another 10 mins. Remove from heat and use a stick blender in the pot to make smooth and creamy, season to taste with a little cracked pepper.
Voila! You're done! My Warr was ready to cook some chicken to add to his serving but after a quick taste he just garnished with some parmesan and served with crusty bread.
This soup is surprisingly satisfying, and you could cut even more calories by dropping the olive oil for a olive oil spray.