That’s right. This soup is delicious and a great source of Vitamin D – making it a good choice for the winter. You can batch make this and freeze so you have easy lunches or dinner on a day when things get hectic.
• 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) cream 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.