Summary

Ingredients

• 200 g sweet potato (s)
• 150 g carrot (s)
• 0.5 stick ½ leek
• 200 g mushrooms
• 2 tablespoon rapeseed oil
• 450 g veetable broth
• Salt and pepper from the mill

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Instructions

1. Peel the sweet potatoes and carrots and cut into small cubes. Cut the leek into rings. Clean and halve the mushrooms.
2. Heat the oil in a saucepan, add the carrots, potatoes and leeks and cook for 3 minutes. Add the mushrooms and cook for another 2 minutes. Pour 450 ml of vegetable stock. Bring everything to a boil while stirring. Turn down the gear and cook over low to medium heat for about 10 minutes, stirring occasionally.
3. Season with a little salt and pepper and serve.