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Earthy Mushroom & Baby Leaf Soup


1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
10 large field/portabello mushrooms, chopped
1 beetroot, shredded
2 handfuls baby spinach
1 handful red chard
3 cups vegetable stock
1 tbsp dried chives
1 tbsp dried parsley
1 tsp dried basil
salt and freshly ground black pepper


  1. Saute the onion and garlic in the olive oil until the onion has softened and is translucent. 
  2. Add the mushrooms and cook for a few more minutes, before adding the beetroot. 
  3. Throw in the leaves and stir. They will begin to wilt immediately. 
  4. Pour in the stock and add the herbs. 
  5. Leave to simmer gently for 20 minutes before seasoning with the salt and pepper.
  6. Enjoy!

I used raw beetroot, but the soup would be equally good with cooked beetroot and you could change the leaves and herbs about a bit too.

Now that's done, I think I am going to go and chew on some salad leaves before turning in to bed. My insomnia is just awful just now. You may have noticed I haven't been around much, but I digress, lettuce is supposed to induce sleep. So here goes!