Mushroom & Stilton soup

HOT mushroom soup is perfect for chilly days. Thickened by pureed leeks rather than potatoes, the carbs in this recipe are kept low. Use any crumbly cheese if Stilton isn’t your thing. The soup is great on its own as a light meal or good with any of our low-carb bread recipes (see Thursday’s pullout).

PER SERVING CARBS 12.4g PROTEIN 21.2g FAT 32.9g FIBRE 1.6g CALORIES 426

SERVES 4

2 tbsp butter 2 tbsp extra-virgin olive oil 500g mushrooms, sliced 1 tsp salt Freshly ground black pepper 2 garlic cloves, peeled and squashed 3 sprigs of rosemary or thyme 1 leek, finely sliced 800ml hot vegetable, or meat stock 200g Stilton, crumbled

PUT half the butter and oil in a large frying pan over a high heat and fry the mushrooms; season with half the salt and lots of black pepper, and add the garlic and herbs. Meanwhile, fry the leek in the remaining butter and oil in a large saucepan over a low heat. Scatter the remaining salt between the two pans. Keep stirring the two pans and when the mushrooms are soft and darkened, remove 100g and set aside in a warm place. Add the rest to the leeks. Now add the stock and bring to the boil. Simmer for 5 minutes. Discard the herb sprigs and whizz the soup with a stick blender or liquidiser. Return the soup to the pan and add half the Stilton. Stir until it melts. Taste the soup and adjust the seasoning. To serve, ladle the soup into warm bowls and top with the reserved mushrooms and Stilton.

FoR further information and more recipes from Katie Caldesi, go to lowcarbtogether.com

The 30-minute diabetes Cookbook by Katie Caldesi & Giancarlo Caldesi is published by Kyle Books on March 18 at £20. To order a copy for £17.60 (offer valid until March 20; free UK P&P on orders over £20), visit mailshop.co.uk/ books or call 020 3308 9193.