500 ml vegetable stock
half an onion, chopped
garlic clove, chopped
1 carrot, sliced
small potato, cubed
2 mushrooms, sliced
3 sticks of celery, sliced
3 teaspoons of natural yoghurt
What to do:-
Pour the stock into a pan, add all the veggies.
Bring to the boil, then reduce the heat and simmer for about 20 minutes, or until the carrot, celery and potato are soft.
Transfer into a blender and whiz for a few seconds.
Pour it all back into the pan and over a very low heat, slowly add the yoghurt.
This should give you enough to enjoy a couple of good dish-fulls with crusty bread or croutons.
If you like some “chunkiness” with your soup, spoon out some of the vegetables onto a plate before blending and add them later with the yoghurt.