Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories222.1 kcal (11%)
Total Fat11.4 g (16%)
Carbs26.6 g (10%)
Sugars8.5 g (9%)
Protein4.6 g (9%)
Sodium431 mg (22%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
2 Tbspolive oil
320gwhite onions
chopped
2garlic cloves
grated
160gchestnut mushrooms
sliced
160gcelery
chopped
160gcarrots
cut into small, 1 cm cubes
1 tspcorn flour
1vegetable stock cube
1 tspthyme leaves
2bay leaves
1 tspwhite miso paste
optional
20gGruyere
grated, Swiss, optional
For the croutons
Instructions
Step 1
Preheat the oven to 180°C/160°C fan/gas 4 and line a large baking tray with baking parchment.
Step 2
Toss the bread cubes in the olive oil and season with salt and black pepper.
Step 3
Bake for 8-10 minutes until the croutons are crispy and golden brown.
Step 4
Heat a large pot over a medium heat and add the olive oil. Add the onions and cook for 5 minutes with the lid on until softened.
Step 5
Lower the heat and cook for 20 minutes more, until caramelised and deeply coloured. Stir frequently.
Step 6
Season with salt and black pepper, add the garlic, mushrooms, celery and carrots.
Step 7
Sauté for another 3 minutes, add the corn flour and stir until fully absorbed into the vegetables.
Step 8
Add the stock cube to the pot, together with 700-800 ml of water, thyme and bay leaves.
Step 9
Simmer covered for 5 minutes, uncover and simmer for another 5 minutes. (add more water if needed)
Step 10
Add 1 tbsp miso paste, stir well to combine.
Step 11
Ladle the soups into the bowls, top with croutons and grated cheese if you like.
Notes
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Makes leftovers
