Mushroom and meat-free Swedish meatballs soup (VE)

 

Cooking time:

40 minutes

Ingredients:

·         500g sliced mushrooms

·         300g Quorn Swedish-style meatballs

·         250g 0% skyr

·         1 large white onion – peeled and diced

·         4 garlic cloves – peeled and crushed/chopped

·         20g low fat butter

·         1 Tbsp rosemary and sage (fresh or dried)

·         Salt and pepper to season

Method:

1.       Cook the meatballs as per the instructions on the packet

2.       In a separate pan, melt the butter then cook the onion and garlic with the herbs for 2 to 3 minutes.

3.       Add the sliced mushrooms to the pan and continue cooking for another 6 to 8 minutes.

4.       Add the skyr and stir for another 2 to 3 minutes

5.       Blend the contents of the pan in a blender or food processor then return to the pan

6.       Add the cooked meatballs and let it simmer on low heat for 10 minutes

7.       Season with salt and pepper.

Servings:

5

Nutrition per serving:

167 kcal

P 17g - C 10g – F 5g

Topping suggestions:

Fried onions, parmesan or grated cheddar, chilli flakes

Alternatives:

You can swap the skyr for skimmed milk if you prefer your soup less thick.