Ingredients (serves 2)
· 2 tablespoons of extra-virgin olive oil
· 2 cloves of garlic, finely chopped
· 1 small brown onion, finely chopped
· 1 small carrot, finely chopped
· 3 cups of vegetable stock
· 1 bunch of asparagus roughly chopped
· handful of swiss brown mushrooms, roughly chopped
· half a lemon worth of lemon juice
Process
Heat the olive oil in a medium saucepan, add the onions, garlic and carrot and saute for a few minutes until the onion is soft and the garlic is aromatic. It is important not to burn the garlic so keep the heat down. Now add the mushrooms and cook for a further 4-5 minutes stirring frequently. Add the stock, ample ground sea salt and simmer covered for 30-40 minutes, stirring infrequently. Add the lemon juice and blend. Sprinkle with parsley roughly chopped
