Cream of mushroom soup

Lovely creamy vegan soup made from mushroom and leek

How about a steaming bowl of creamed soup? Winter is not just coming anymore, it is here. I crave more soup these days. It is nice to warm our joints with a rich, creamy soup that has all the good flavors and aroma, warming not just the body but the soul too.

You will need:
2-3 leeks
500 g chestnut mushrooms
1 tbsp coconut oil
1 small parsnip
a pinch of Himalayan rock salt
2 fat cloves of garlic
freshly ground black pepper (to taste)
a pinch of freshly grated nutmeg

Wash the mushrooms and leeks and dry them. Peel the parsnip. Slice the cleaned leeks and finely slice the mushrooms too. Gently sauté the leeks in half of the oil (reserve about 2-3 tbsp of the sautéd leeks). Add the sliced parsnip and garlic. Cover with a lid and on a low heat steam the two together. Meanwhile, in a separate pan brown the mushrooms with the remaining oil (reserve about 2-3 tbsp of the browned mushrooms). Add the mushrooms to the leek-parsnip base. Season to taste. Add some water to cover the veg by 1-1.5 inches, cover and let it bubble gently for 8-10 mins. Blend it with a hand blender. Adjust taste if needed. Serve hot. Garnish with some leek and mushrooms, and a few drops of hemp oil. Serve with dark sourdough rye bread. Enjoy!

For GAPS and PALEO: Omit the bread at serving.