Mushrooms are one of my partner’s favourite foods, so I thought it’d be a nice treat to make a pot of cream of mushroom soup for us to take for our lunches one week. Mushrooms on the whole tend to be high FODMAP, but oyster mushrooms are delightfully low FODMAP in servings of less than 75g per person, so they’re ideal for using in this recipe for cream of mushroom soup. Continue reading
This Tomato and Carrot soup was invented because on one of my days off recently I noticed that the back of my fridge was frozen over. I turned the thermostat down slightly and didn’t give it a lot more thought until the following week when I started noticing that the fridge had begun to freeze everything that was sitting remotely near the back of the fridge. Continue reading
I love parsnips. I particularly like their inherent sweetness which works so well when they’re roasted. In fact, parsnips are so sweet that they were used to sweeten recipes in Europe long before cane sugar was ever introduced to our shores. However, the sweetness of parsnips also works really well in savoury soup, such as this cream of parsnip soup.
I went for a long walk the other Sunday morning and when I got back home I wanted something really warming and comforting for lunch. As we all know, there’s nothing more warming than a steaming bowl of hot homemade soup, so I got cracking with making a big pot of quick and very easy to make lentil and vegetable soup and within an hour (thanks to my trusty food processor) it was ready to eat.