As a vegetarian, you have to pay extra attention to getting enough protein in your system. By eating a boiled egg with this deliciously thick soup with mushrooms you are getting plenty of protein during lunch.
Finely chop the shallot, peel and cut the parsnip into cubes, cut the mushrooms into slices and press the garlic.
Melt 2 tablespoons of the coconut oil in a soup pan and fry the shallot in it.
Add the parsnip and cook briefly.
Add the vegetable broth, bring to the boil and cook the parsnip in about 10 minutes until tender.
Meanwhile, cook the eggs in almost 6.5 minutes. Refresh them under cold water, peel and halve them.
Heat the remaining coconut oil in a frying pan over medium heat and cook the mushrooms with the garlic.
Take the soup off the heat and puree with a immersion blender. Taste and season with salt and pepper.
Divide the soup over the bowls, put two halves of the egg into the soup and finally divide the mushrooms over the bowls.
Garnish with some dill.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Breakfast, Lunch, Side dish, Appetizer