mushroom soup
  • 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) creme fraiche

 

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.

Nutrition per serving:

204 kcal         

11g Fats

  23g Carbs        

6g Protein