| Prep Time | 10 mins |
| Total Time | 55 mins |
| Serves | 4 people |
Ingredients
1 tbsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
500 grams, large field mushrooms
2 tbsp parsley, chopped
4 cups spring water or stock
4 tbsp Chia seeds
1 level tbsp Mugi miso
2 tbsp dry roasted pine nuts
1 onion, finely diced
2 cloves garlic, crushed
500 grams, large field mushrooms
2 tbsp parsley, chopped
4 cups spring water or stock
4 tbsp Chia seeds
1 level tbsp Mugi miso
2 tbsp dry roasted pine nuts
Method
Heat the oil in a medium saucepan and add the onions and garlic to sauté for 2-3 minutes. Add mushrooms and parsley and stir cooking on a low heat for a further 7-10 minutes. Add the stock or water and bring to the boil and then stir through Chia seeds. Cover the pan and reduce the heat to simmer for 45 minutes. Place the miso in a small bowl and add 1-2 tablespoons of the broth and stir into a smooth paste. Place the contents of the soup into a blender and blend until smooth. Return the soup to the saucepan and add the miso. Gently heat through but do not boil. Serve with a garnish of parsley and the toasted pine nuts.
view nutritional information
| Energy (kJ) |
| Calories |
| Total Fat |
| Saturated |
| Polyunsaturated |
| Monounsaturated |
| Trans |
| Cholesterol |
| Vitamin A |
| Vitamin C |
| Sodium |
| Potassium |
| Total Carbs |
| Dietary Fibre |
| Sugars |
| Protein |
| Calcium |
| Iron |
| Per Serve |
| 694 |
| 166 |
| 9 |
| 2 |
| 3 |
| 3 |
| 0 g |
| 0 mg |
| 3% |
| 5% |
| 199 |
| 394 |
| 13 |
| 7 |
| 2 |
| 6 |
| 9% |
| 8% |
