Prep: 10 mins
Cook: 35 mins
Nutrition per serving:
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.