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Recipes /

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

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.
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.
Add your blended mix and your chickpeas into a pan and heat on a low heat on the hob.
To serve, pour into a bowl and add sage to decorate.