Spiced root vegetable soup
This hearty vegetarian soup will warm up cold winter nights and can be frozen for later
Mushroom, spinach & potato pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g baby spinach
- 1 tbsp olive oil
- 500g mushroomsuch as chestnut, shiitake and button
- 2 garlic clovescrushed
- 250ml vegetable stock(made from half a low sodium vegetable stock cube)
- 300g cooked new potatoescut into bite-sized pieces
- 1 tbsp grain mustard
- 1 tsp freshly grated nutmeg
- 2 heaped tbsp light crème fraîche
- 3 sheets filo pastry
- 300g each green beansand broccoli, steamed
Nutrition: per serving
- kcal215
- fat8g
- saturates2g
- carbs29g
- sugars4g
- fibre5g
- protein9g
- salt0.77glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
step 2
Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
step 3
Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
