Apple and Mushroom Soup
Makes 3-4 bowls
1 tablespoon vegetable oil
4-5 spring onions chopped
1 large white onion chopped
1 clove garlic chopped
250g closed cup mushrooms chopped
3 celery stalks with tops chopped
2 green Granny Smiths apples cored and chopped
1 handful fresh curly parsley finely chopped
1 organic veg stock cube dissolved in 750ml of boiling water
1 teaspoon black pepper
1/2 teaspoon Himalayan salt
1 teaspoon cumin spice
1 tablespoon nutritional yeast
Heat oil in large stock pan and add spring onions, onion and garlic, cook for a few minutes until soft.
Add celery, apples, mushrooms, parsley, salt & pepper and cumin. Stir thoroughly coating vegetables.
Cook for a further 2 minutes and add vegetable stock and nutritional yeast, stir, bring to boil, cover and simmer for 10 minutes.
Cool for 10 minutes and blend soup mixture. Serve with crusty bread or Garlic and Coconut Pittas