04 Jun Mushroom Hazelnut
Winter is coming and hearty soups are on the menu. Mushroom Hazelnut soup is a rich soup incorporating roasted beetroot and a really interesting new coconut water from H2 COCO that has added nutrients ( this is not a paid post, the PR sent me this product to try and I really do love it ). An easy dinner option after a long winters day. Served with a dollop of greek style coconut yoghurt and some fresh coriander.
300 grams Swiss brown grams mushrooms
300 grams Button mushrooms
1 small clove garlic
2 tablespoons olive oil
250 grams Beetroot
3/4 cup roasted hazel nuts (I bought pre baked roasted ones)
2 cups H2 COCO coconut water Reds +Greens (This has some interesting flavours that add to the rich taste of this soup)
1 1/2 cups veggie stock ( I used Campbells Real Stock)
- Preheat oven to 180 degrees celsius.
- Clean and cut mushrooms into quarters.
- Peel Beetroot and cut into small cubes, smaller than the quarter mushrooms.
- Peel garlic and cut into about six small pieces.
- Put all ingredients into a big lidded plastic container, add 2 tablespoons of olive oil and shake around to lightly dress all vegetables with the oil ( alternatively you can lightly spray with olive oil)
- Place in a roasting pan and roast in the oven.
- Roast for 30-35 minutes, everything should be well roasted and a little caramelised.
- Soak roasted hazel nuts in water while vegetables cook.
- Take out of the oven and allow to slightly cool.
- once vegetables are cool drain hazel nuts.
- Add to food processor, roasted mushroom, beetroot and garlic, 2 cups H2 COCO coconut water Reds + Greens, 1 and 1/2 cups vegetable stock, drained soaked hazel nuts.
- Blend all ingredients into a thick rich soup.
Mushroom Hazelnut soup serves 4 for lunch or dinner and is a complete meal. Re heat soup to serve, either in the microwave or on the stove top. If using the stove top remember Mushroom Hazelnut is a thick soup so ensure the pot is a large one. These kinds of soups can bubble like lava and I have burnt myself this way, so slowly warm, don’t boil ! You may want some beautiful fresh french bread on the side but you won’t need anything else. As suggested above a sour greek style coconut yoghurt and fresh coriander are the only finishing touches needed.
Recipe by Catherine Carr