Corn, Chickpea & Mushroom Soup
3/4 cup Corn
2 cups chopped Mushrooms (enoki)
1 tbsp chopped Sage
2 tsp 'Chicken' Stock
3/4 cup chick peas
1 spring onion
1 clove minced garlic
pinch of salt
water to desired thickness
- sautee onions and garlic in water
- cook mushrooms for 1 min
- add corn, chick peas and sage (leave a few aside for garnish)
- boil kettle and add as much water as you want (I used about 3 cups for a thick soup)
- add stock powder and salt
- blend soup
- garnish with remaining chick peas, corn and sage.
350 cals (main) or 175cals- This makes a huge filling yummy meal! enjoy :)
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