Zesty mushroom soup

This soup can be blended or served chunky depending on your preference.
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White bowl of mushroom soup on a wooden table with mushrooms sitting around it
g Best choice VG Vegan V Vegetarian NF Nut free GF Gluten free DF Dairy free Main meal
  1. Heat oil in a large saucepan. Add onion, garlic and thyme and cook, stirring regularly, until onion is slightly transparent. 
  2. Add mushrooms and lemon zest and cook for a further 3 to 4 minutes. 
  3. Add stock and bring to the boil. Reduce heat to low and simmer for 15 minutes.
  4. Using a hand blender, blend the soup until it forms a smooth consistency and no large chunks remain.
  5. Stir through half the parsley.
  6. Serve scattered with remaining parsley, a dollop of natural yoghurt, a sprinkling of black pepper and a bread roll.


  • Step 4 (blending the soup) can be omitted if you prefer a chunky consistency.
  • Frozen chopped onion and crushed garlic can be used for convenience. Replace 1 medium onion with 125g frozen onion, and 1 clove garlic with 1 heaped teaspoon of crushed garlic.