This hearty soup heroes mushrooms, which are a source of vitamin D (as long as they've been exposed to UV light!) and prebiotic fibre. Great as a starter, or as a meal on its own when paired with some crusty sourdough.
4 cups sliced mushrooms
2 large cloves garlic, crushed
3 cups water
2 teaspoons thyme
1½ teaspoons flour
3 teaspoons water
3 tablespoons plain greek yoghurt
1 tablespoon extra virgin olive oil
1 tablespoon chopped parsley (optional)
Heat oil in a large pot and fry garlic for about 2 minutes.
Add mushrooms and fry until browned and reduced.
Add water and thyme, bring to boil and simmer for 15 minutes.
Mix flour and water to a paste in a cup, then stir into soup and simmer for around 5 minutes.
Cool slightly, then transfer to a blender and blend until smooth.
Return soup to pot, gradually stir in yoghurt and simmer 10 minutes.
Divide between bowls and top with chopped fresh parsley.
Serve with warm sourdough bread.
Makes 2 serves