Mushroom, Garlic & Parsley Soup



  • 1 cup chestnut mushrooms
  • 1 onion
  • 2 tbsp parsley
  • 1-2 garlic cloves
  • 150ml veg stock (check NSPKUs approved list)

For our Low Protein In 15 meals, you will just need oil, salt and pepper to taste.


  • Chop the onion, garlic and mushrooms.
  • In a saucepan, fry the onions, garlic and 1 tbsp. olive oil on a high heat for 2-3 minutes.
  • Add the mushrooms and stir for a further 2-3 minutes.
  • Add 150ml of boiling water to the stock cube, stir until completely dissolved, and then add to the pan. Stir for a further 2-3 minutes.
  • Add the parsley and cook for a further minute.
  • Cool for a few minutes, lightly season with salt & pepper and then blend with a hand blender or pour into a regular blender.
  • Serve with your favourite toasted low protein bread or on its own.

Medical notice: This recipe is intended for patients with phenylketonuria (PKU). Any Cambrooke products in this video are for the dietary management of PKU, and should be used under medical supervision.


2 people.

Nutritional information per serving

Calories: 133 kcal

Phe: This recipe does not need to be counted as exchanges.

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