Mushroom soup with Parsnip cream

This delicious, essentially vegan soup which is very filling. If you are really hungry eat with a warm wholemeal roll.

As no fat whatsoever was used, it is great for weight loss too! Another plus is that as the parsnips are not cooked, they cause less impact to your blood sugar.

As it is all going in a blender, don’t waste too much time cutting up the vegetables.

Prep time: 5 – 10 minutes
Cook time: 20 minutes Ingredients
Serves 2

• 2 Large onions, peeled and chopped
• 500 gms Large flat mushrooms, peeled and torn into chunks
• 1 ½ litres of vegetable stock
• 2 – 3 sprigs of fresh parsley
• 2 cloves of garlic
• 2 Parsnips, peeled, cored and chopped. Choose really fresh ones that are not huge.
• 250 ml Hemp milk

Method

1. Put the onions in a large pan with a couple of ladles of the vegetable stock.
2. Simmer until softened a little then add the mushrooms and the rest of the stock.
3. Gently cook the mushrooms for around 15 minutes. By gently, I mean don’t boil them.
4. While the mushrooms are cooking make the parsnip cream.
5. Put the hemp milk in the blender with the raw chopped parsnips and blend. It will turn into a sweet tasting parsnippy flavoured ‘cream’.
6. Add a little more hemp milk if it is too thick.
7. Take out a couple of spoonful’s of the parsnip cream and reserve.
8. Add the cooked mushrooms and onions plus the raw garlic cloves with the fresh parsley to the blender and liquidise.
9. If you want to heat it up, return to the pan and gently warm through, being careful not to boil it. Serve in warmed bowls and drizzle with the parsnip cream. Yum!