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Mushroom & Chickpea Soup

Mushroom & Chickpea Soup

INGREDIENTS

  • 200ml PureOaty oat drink
  • 1 x veggie stock cube
  • Half an onion
  • 1 x stick of celery
  • 2 x garlic gloves
  • 250g button mushrooms
  • 150g chickpeas
  • A good dash of olive oil
  • Salt & pepper to season
  • Sage to decorate

Directions

1.

Add your half a chopped onion, 250g mushrooms, chopped celery and peeled garlic cloves into a dish suitable for the oven with a good dash of olive oil and cook at 170c/150c fan/gas mark 3 for fifteen minutes.

2.

Once cooked, blend the oven-roasted bits in a liquidiser with 200ml PureOaty, 1 veggie stock cube and a pinch of salt & pepper until smooth.

3.

Add your blended mix and your chickpeas into a pan and heat on a low heat on the hob.

4.

To serve, pour into a bowl and add sage to decorate.