Creamy mushroom soup

Soup is one of my favorites fall/winter comfort foods - it always makes me feel warm and cozy inside, not to mention it's healthy too.

This mushroom soup is something I can whip up really quickly to satisfy my soup cravings and the kids love it too, which is always a bonus when you have picky eaters at home..

Scroll down to find out how to make it:


Ingredients (4 - 6 portions):

• 4 small/medium potatoes
• 1 onion
• 1 carrot
• 1 clove of garlic
• 100 grams of mushrooms - pick you favorite as long as they don't have very strong taste
• a pinch of salt
• 2 tablespoons of olive oil

Instructions:

Peel and cut the vegetables into a pan, add the mushrooms, season with salt, cover with water and let it boil.

 

Once it's boiling, lower the heat and cover the pan. Let it cook for about 15 to 20 minutes.

Remove from the heat, take out the excess water, check your seasoning and add the olive oil. Run everything through the blender until it turns into creamy goodness.

Serve with chopped roasted almonds on top, croutons or a bit of grated cheese (small squares of feta cheese work well too).

Happy Monday,