Recipe by Charlotte Roberts
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- 250g chestnut mushrooms
- 1/2 brown onion
- 2 cloves of garlic
- 1 tbsp olive oil
- 1/2 vegetable stock cube
- 100g cooked chickpeas
- 120ml coconut milk
- To taste black pepper
- A pinch dry thyme
- 200ml water
Utensils
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Step 1
Finely dice the onion and garlic clove and add these into a pan with a little olive oil and bring this to medium heat.
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Step 2
Sauté these until fragrant then dice the mushrooms and cook these off until golden.
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Step 3
In your Ninja Blender, blend these along with the vegetable stock, coconut milk, chickpeas, seasonings and half of the water.
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Step 4
Adjust any seasonings to taste and add a little extra water if needed.
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Step 5
Gently heat the soup until piping hot before serving and enjoy.
