By 
Mushroom soup
Creamy, warming and comforting - also better the day after to entice your colleagues!
Ingredients
Ingredients
- 2 tbsp coconut oil
- 1 onion, sliced
- 1/2 leek, chopped
- 500 g mushrooms, sliced
- 1 small carrot, chopped
- 1 small parsnip, chopped
- 1 small potato, peeled, cubed
- 600 ml vegetable stock
- 100 ml cream fraiche
Instructions
- 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. Key features • Gluten Free • Meal prep friendly • Vegetarian
Nutrition
Serving: 1gCalories: 204kcalCarbohydrates: 23gProtein: 6gFat: 11g
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