Creamy Courgette & Mushroom Soup

In my personal experience, soups are the best weight-loss food. They leave you feeling fuller for longer and all of the nutrients are captured.

On a Low-Carb food plan, you can enjoy cream in your food.

Makes 3 servings     

One servings: Carb 7g     Calories: 93

One Serving

Fibre Protein Carbohydrate Fat
4g 4g 7g 5g


Makes 3 servings

2 x 15ml olive oil

200g 1 medium sized courgette

200g, mixed gourmet mushrooms – shiitake, oyster, chestnut

200g, 1 punnet of rusticate (small portobello) mushrooms

1 sprig of fresh rosemary and 1 of fresh thyme

50g, half a small white onion

25ml Dairy cream

1 chicken stock cube & 500ml water


  1. The types of mushrooms will define how tasty this soup is so buy a good mix.
  2. Wipe the mushrooms and roughly chop. Slice the courgette to fry
  3. Chop the onion and add to the 1 tablespoon of olive oil and sauté with fresh rosemary for 5 minutes
  4. Add the mushrooms and fry on a gentle heat for 5 minutes.
  5. Empty the frying pan contents into a saucepan and top with the stock
  6. Fry the courgette slices with the fresh thyme for 2 to 3 minutes
  7. Add the courgette to the saucepan. Blitz the soup to a fine finish and stir in the cream
  8. Heat gently. Season with salt and black pepper and serve.