Serves 4

2 tbsp. coconut oil
1 onion, sliced
1/2 leek, chopped
5 1/3 cups mushrooms, sliced
1 small carrot, chopped
1 small parsnip, chopped
1 small potato, peeled, cubed
2 ½ cups vegetable stock
scant ½ cup cream fraiche (you can also use plain Greek yogurt or sour cream)

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 cook or another 10 minutes, stirring occasionally.

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.

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