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What can I tell you about this hearty vegan mushroom soup? It’s rich, it’s creamy, it’s chunky, it’s very filling, and it’s deeply satisfying. And now the weather is cooler, it’s more welcome than ever.

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This soup’s depth of flavour belies its simplicity. There’s absolutely nothing complicated about it – rather, the secret is in caramelising the onions, roasting the garlic, and then letting the whole lot reduce down to intensify the flavours as it thickens.

Roasted garlic

Instead of just roasting enough garlic for this recipe, why not roast several bulbs at the same time? I generally roast a batch each week, and keep the bulbs in the ‘fridge – that way I can just take off as much as I need, when I need it.

Roasted garlic is especially fab in hummus and baba ghanouj, and I love it on toast too – simply pop open a clove or two, spread over the hot toast, grind over some black pepper, and voilà! almost instant nommable, healthy gratification.