Sometimes you just want a nice a simple soup! Easy to make and with none of the shop-bought nasties…
Fun fact: I hated mushrooms as a child and drove my mum mad picking them out of everything. Nowadays I add mushrooms to loads of meals and erm, I love them. Sorry mum!
What You Need
- 2 tbsp. coconut oil
- 1 onion, sliced
- 1/2 leek, chopped
- 5 1/3 cups (500g) mushrooms, sliced
- 1 small carrot, chopped
- 1 small parsnip, chopped
- 1 small potato, peeled, cubed
- 2 ½ cups (600ml) vegetable stock
- scant ½ cup (100ml) cream fraiche
What You Need to Do
In a large pot heat the oil, and sauté the chopped onion and sliced leek for about 3 mins.
Next, add washed and sliced mushrooms and fry for another 10 minutes stirring now and then.
Add the carrot, parsnip and potato. Mix well and cook for 3-4 mins. Season with salt and pepper.
Pour in the hot vegetable stock and bring to the boil. Simmer, covered for about 15 mins. until the vegetables are soft.
Mix with a hand blender until smooth, add cream at the end and serve.
