Autumn Soup with Mushrooms and Chestnuts

autumn mushroom soup energya




This autumn vegetarian soup is the equivalent of a brisk walk in the woods: heart-warming, delicately scented and invigorating for  the body and soul.






4 medium chestnut mushrooms

4 large Jerusalem artichokes

6 cooked chestnuts

100 gr tofu

1 pinch thyme

2 shallots

100 gr broad beans

1 lt vegetable stock

150 ml coconut milk

1 tblsp coconut oil

2 tblsp olive oil




Fry the chopped shallots in olive oil and coconut oil until golden.

Add sliced mushrooms, artichokes, chestnuts and broad beans and cook for 10 minutes.

Add thyme, stock and coconut milk and simmer on medium heat for 20 minutes or until all vegetables are tender.

Blitz and serve.