• Creamy root-vegetable soup with mushroom crostinis

    Serves: 4
    Cooking Time: 50 minutes


    • Soup

    • 200g parsnips, peeled and diced
    • 200g sweet potatoes, peeled and diced
    • 500ml (2 cups) vegetable stock
    • 250ml (1 cup) fresh cream
    • sea salt and freshly ground black pepper, to taste
    • Mushroom crostinis
    • 50g butter, softened
    • 1 garlic clove, peeled and crushed
    • 1 large French loaf, sliced
    • 100g button mushrooms, thinly sliced
    • 30ml (2 tbsp) mozzarella, grated
    • 15ml (1 tbsp) olive oil
    • To serve

    • 15ml (1 tbsp) olive or avocado oil
    • 100g brown mushrooms, sliced
    • 10g butter, melted



    For the soup, add the root vegetables and stock to a large saucepan over medium heat and simmer until soft, 25 minutes.


    Add the cooked vegetables to a blender and blitz until smooth and creamy. Return to the saucepan, add the cream and stir over low heat until warm, 5 minutes. Season to taste.


    For the crostinis, heat the oven grill to high. Mix the butter and garlic using a wooden spoon, and spread onto the French loaf slices. Carefully arrange the sliced mushrooms on top and sprinkle with mozzarella. Grill until golden brown, 5 – 10 minutes.


    To serve, place the oil in a saucepan over high heat and fry the brown mushrooms, 5 minutes. Pour the soup into bowls, stack with the brown mushrooms and drizzle with melted butter. Serve with the crostinis on the side.