Creamy root-vegetable soup with mushroom crostinis

May 26, 2013 (Last Updated: January 11, 2019)

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.


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