15 Minute mushroom soup with blue cheese toasts

Recipe by Anél Potgieter

Serves 2-4
Preparation time: 10 minutes
Cooking time 15 minutes

Ingredients
olive oil
1 chicken or vegetable stock cube, crumbled
few sprigs of fresh thyme,
2 cloves of garlic, grated
butter, for frying mushrooms
250g portabellini Mushrooms, finely sliced
300 g exotic Mushrooms 
100 g cooked lentils
700ml boiling water
1 Tbsp Clover fresh milk
1 tsp truffle oil
sea salt and black pepper

For serving
toasted ciabatta slices
blue cheese, crumbled
Cooking instructions:
Fry onions in olive oil until translucent. Stir in the stock cube, thyme, garlic and fry for a minute or two. In another pan-fry the mushrooms over high heat in batches in a knob of butter and olive oil until brown. Season with salt and pepper while frying. Add the mushrooms, lentils and water to the onions and bring to boil for a few minutes. Stir in the Clover fresh milk and truffle oil. Taste and season with salt and pepper. Top the toasts with some blue cheese and serve with soup. 
 
Feel good smoothie: 
1 Banana
Handful berries, fresh or frozen 
1 cup Clover Fresh milk, 
½ cup oats 
Blended together and garnish with flaxseeds, sunflower seeds and walnuts