Ashy's vegetarian recipes ©2004 all rights reserved

Mushroom, spinach and courgette soup

When I was an English language teacher, a student once came up to me after a vocabulary lesson and said, 'Teacher! Mushroom same-same living-room, bed-room?' It was things like that which made me give up teaching.

The title of this recipe sounds like I just threw everything that was left in the fridge into a pot, but it was not so. It was a carefully planned recipe, which necessitated a visit to the market especially to buy the ingredients. I don't know why I thought the combination of ingredients would work, but it did. I also don't know what kind of mushrooms I used. I bought them from my usual supplier. She always has different mushrooms according to season.

Ingredients

  

250g of mushrooms
2 or 3 potatoes
1 large courgette
A bunch of spinach
1 onion
2-3 cloves of garlic
A few black peppercorns, crushed
1 vegetable stock cube (or a couple of teaspoons of stock powder)
Salt
Olive oil

   Chop the potatoes and courgette into small pieces and bring to the boil in about 1.5 litres of water with the vegetable stock. Lower the heat to a simmer and fry the chopped mushrooms, onions and garlic in olive oil. When all the water has come out of the mushrooms and evaporated, add the mushrooms to the pan of water and potatoes, and cook for another five minutes or so before adding the chopped spinach. Season with pepper and, if necessary, a little salt. The soup is ready when the potatoes are soft.

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