Mushroom Soup

Serves: 4

Prep: 10 mins

Cook: 35 mins

Ingredients

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

Nutrition Key

Kcal	Fats	Carbs	Protein
204	11g	23g	6g

*nutrition per serving

Directions

1. In a large pot heat the oil, and sauté the chopped onion and sliced leek for about 3 minutes.

2. Next, add washed and sliced mushrooms and fry for another 10 minutes stirring now and then.

3. Add the carrot, parsnip and potato. Mix well and cook for 3-4 minutes. Season with salt and pepper.

4. Pour in the hot vegetable stock and bring to a boil. Simmer, covered for about 15 minutes. until the vegetables are soft.

5. Mix with a hand blender until smooth, add cream at the end and serve.