Creamy vegetable blend (Print Version)
# Ingredients:
01 -
2 medium-sized sweet potatoes.
02 -
1 onion or shallot.
03 -
4 medium parsnips.
04 -
1 clove of garlic.
05 -
400 g of brown button mushrooms.
06 -
Extra virgin olive oil.
07 -
Fresh thyme or sage.
08 -
Walnut pieces.
09 -
Salt.
10 -
Pepper.
# Instructions:
01 -
Chop the onion thinly. Peel the sweet potatoes and cut them into 2 cm chunks. Dice the parsnips into bigger pieces.
02 -
Heat the onion in some oil until golden, then toss in the parsnips and sweet potatoes. Cook for around 4 minutes to get some color on them.
03 -
Throw in the herbs and enough water to cover everything. Cook with a lid on for 20 minutes, then let simmer uncovered for another 10 minutes.
04 -
Rinse and slice the mushrooms. Cook them in olive oil with garlic over 10 minutes until tender.
05 -
Stir fresh sage into the mushrooms and cook for just a few more minutes.
06 -
Blend the soup until smooth. Serve it up with the mushrooms, fresh herbs, walnuts, and a splash of olive oil.
# Notes:
01 -
You can keep this soup in the fridge for up to 2 days without toppings.
02 -
It's freezable once it's cooled down.