Wild Mushroom and Asparagus Soup with Balsamic Caramelised Tomatoes

A creamy vegetarian soup made with asparagus and chanterelles, garnished with roasted balsamic tomatoes, Greek yoghurt, and fresh chives.

Vegetarian Healthy Soup Mushrooms Asparagus

Estimated Nutrition

Calories

718.4

kcal / serving

718.4 kcal total

Carbs

28.5g

per serving

28.5 g total

Fat

52.3g

per serving

52.3 g total

Protein

12.8g

per serving

12.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

100

Cream

tbsp

Greek-Style Yoghurt

for serving

Liquids

100

White Wine

400

Stock

chicken or vegetable

NutsSeeds

clove

Garlic

finely chopped

to taste

Salt

to taste

Black Pepper

freshly ground

tbsp

Chives

chopped fresh

OilsFats

tbsp

Olive Oil

for the soup

tbsp

Olive Oil

for the tomatoes

Vegetables

0.5

piece

Onion

finely chopped

spears

Asparagus

chopped

Chanterelle Mushrooms

piece

Tomato

halved

Method

Preheat the oven to 180°C.

Heat oil in a pan and fry the onion and garlic for 2-3 minutes.

Add white wine and simmer for 2-3 minutes before adding asparagus and mushrooms to cook for 4 minutes.

Pour in stock and simmer until asparagus is tender.

Stir in cream, season with salt and pepper, and blend until smooth using a hand blender.

Fry tomato halves in an ovenproof pan with oil for one minute.

Add balsamic vinegar and roast the tomatoes in the oven for 8 minutes.

Place tomatoes in a bowl, pour soup around them, and top with yoghurt and chives.