250 grams chestnut mushrooms
250 grams cremini mushrooms
1 clove garlic
3-4 cups vegetable stock
2 tbsp lemon juice
1/4 cup chopped parsley
1 cup coconut cream
In a saucepan add in a drizzle of olive oil and your sliced leeks. Stir for two minutes before adding in your sliced mushrooms and crushed garlic, continue to fry until the mushrooms and leaks are soft about 7-10 minutes. Remove 1/3 cup sautéed mushrooms and place to the side.
Add in the vegetable stock and simmer for a further 3 minutes. Transfer into your blender.
Add in the cup of coconut cream, parsley and 2 tablespoons of lemon juice before blending. Once smooth transfer to a saucepan add in the leftover mushrooms and heat until it’s piping hot.
Garnish with parsley and a drizzle of coconut cream.