yellow pepper mushroom & egg broth
poached egg topped w/ sweated peppers & mushrooms in a bean shell broth w/ kimchi & petit pois
IngredientsMakes: 548g (1)
| 70g | sweated peppers | (recipe below) | |
| 2g | olive oil | ||
| 30g | sweated mushrooms | (recipe below) | |
| 2g | olive oil | ||
| 1g | harissa powder | ||
| 8g | lovage stock cube | (recipe below) | |
| 220g | boiling water | ||
| 150g | bean shell & tomato soup w goats cheese | (recipe below) | |
| 12g | petit pois | ||
| 55g | (1) | eggs | |
| 10g | kimchi no7 | (recipe below) | |
| 1g | coriander | ||
| 1g | celery leaf |
Method
| This recipe does rely on having some 'bean shell & tomato soup w goats cheese' recipe below [https://www.ferdiesfoodlab.co.uk/2025/08/recipe-bean-shell-tomato-soup-w-goats.html] in the fridge! |
| You can susbstute the lovage stock for chicken of veg stock. |
| I was after a filling low calorie broth packed w/ flavour & nutrition but not too heavy on the calories! |
| This came in at 63kcals / 100g so around 345kcal for a 550g bowl of tasty goodness! |
| --- nutrition info for yellow pepper mushroom & egg broth (per 100g) |
| energy 63 |
| fat 4.01 |
| saturates 1.32 |
| mono-unsaturates 1.76 |
| poly-unsaturates 0.55 |
| omega_3_oil 0.01 |
| carbohydrates 4.16 |
| sugars 1.8 |
| fibre 1.24 |
| starch 0.38 |
| protein 2.79 |
| salt 0.88 |
| alcohol 0.0 |
| Total (100g) |
| Sweat of the mushrooms and red peppers separately, then combine & add the harissa powder keep cooking until aromatic, then place in a warm serving bowl |
| Make a light broth from ~230g of lovage stock & bean shell & tomato soup, nuke it until it's boiling, add the peas to this. Mine were small and just picked so didn't need any cooking. |
| Poach an egg and place it on top of the peppers & mushrooms. |
| Pour the broth & pea mix over the top and dress w/ kimchi, coriander, celery leaf & a few more petit pois. |
| This made a fabulous broth . . it really hit the spot. |
| If you need a bit more protein, adding some prawns, chicken r pork all work well. |
sweated peppers
just cooked peppers
IngredientsMakes: 144g
| 165g | red peppers | ||
| 2g | olive oil | ||
| 0.5g | salt |
Method
| Deseed red pepper & cut into strips as wide as they are thick. |
| Place into a hot oil glazed pan & toss to coat. |
| Put a lid on the pan and turn it to medium. |
| Cook for around 8min tossing frequently |
sweated mushrooms
soft cooked mushrooms - think, breakfast, side, wraps, bugers, pasta, pizza . . .
IngredientsMakes: 113g
| 150g | mushrooms | ||
| 10g | butter | ||
| 1g | salt |
Method
| Thick slice the mushrooms. |
| Heat a pan to medium high heat, & rub it with a stick of butter to coat the surface. |
| Add the mushrooms, sprinkle w/ salt & toss to coat. Turn the heat to medium. |
| Toss them a few times as they become soft & cooked though. Use as necessary. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
