Mixed mushroom, butter bean and hazelnut soup

The sweetness of leeks pairs well with the rich and earthy umami flavour of mushrooms in this warming vegetarian soup that's good for your bones.

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 leek, white part only, thinly sliced (reserve green part for another use)
2 teaspoons crushed garlic
200g white cup buttons, quartered
200g brown mushrooms, thickly sliced
200g enoki mushrooms
2 x 420g cans condensed cream of mushroom soup
¾ cup tri-colour quinoa, rinsed
400g can butter beans, rinsed, drained
¼ cup grated parmesan, to serve
2 tablespoons chopped fresh thyme, to serve
¼ cup roasted hazelnuts, roughly chopped, to serve

Instructions

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1 Lightly spray a large heavy-based saucepan with olive oil and heat over medium-high heat. Add leek and cook, stirring, for 2 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add white and brown mushrooms and cook, stirring, for 3 minutes or until tender. Add enoki mushrooms and cook, stirring for 1 minute. Transfer mix to a bowl.

2 Add soup and 2 cups water to same pan and bring to the boil. Reduce heat to medium-low. Add quinoa and cook, stirring occasionally, for 8 minutes or until tender. Return mushroom mixture to pan. Add beans and cook, stirring for 2 minutes or until warmed through.

3 Divide soup among four bowls. Top with cheese, thyme and nuts. Serve seasoned with freshly ground black pepper.

Nutrition Info (per serve)

Calories 457 cal

Kilojoules 1909 kJ

Protein 22.6 g

Total fat 16.3 g

Saturated fat 4.8 g

Carbohydrates 46.5 g

Sugar 7.6 g

Dietary fibre 12.4 g

Sodium 863 mg

Calcium 257 mg

Iron 4.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.