MUSHROOM SOUP

Serves: 4
Prep: 10 mins
Cook: 35 mins

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Nutrition per serving:

204 kcal
11g Fats
23g Carbs
6g Protein

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   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 1⁄2 cups (600ml) vegetable stock

  • scant 1⁄2 cup (100ml) cream fraiche

  What do 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.