Heavy Metal Cream Of Mushroom Soup With Cherry Tomatoes
coffeeaddict
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
25 min

Ingredients

2
Cherry Tomatoes
40 grams
Corn
2 Clove
Garlic
50 grams
Leeks
30 grams
Mushrooms
2 tsp
Nutmeg
1 tbsp
Olive Oil
0.5
Onion
0.5
Parsnips
30 grams
Spinach
260 ml
Stock
0.5
Tomatoes
0.5 tbsp
Worcestershire Sauce
10 ml
Yogurt

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Prep

  1. Peel and cut your parsnips. All ingredients should have a similar size and shape.
  2. Wash and cut your Mushrooms and tomatoes so that they all have a similar size and shape.
  3. Finely chop your garlic, leeks and onion.

Heating Steps

  1. Heat olive oil in a pot and add garlic, leeks and onion, nutmeg and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Mushrooms and Parsnips and fry for 5 minutes.Then add Corn, fry for 5 minutes.Finally, add Cherry Tomatoes, Spinach and Tomatoes and fry for 5 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Add worcestershire sauce and yogurt and mix.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.