10 mins35 mins20411236



1 small carrot, chopped

2 tbsp. coconut oil

1 onion, sliced

½ leek, chopped

5 ⅓ cups (500g) mushrooms, sliced

1 small parsnip, chopped

1 small potato, peeled, cubed

2 ½ cups (600ml) vegetable stock

scant (just barely) ½ cup (100ml) sour cream


  1. In a large pot, heat the oil, and sauté the chopped onion and 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 the 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.