One the the best dinner for me after a long and tiring day! Packed with so much veggie goodness and so comforting. And very easy and quick to make. Sprinkle it with chickpea croutons and enjoy!
3 big portobello mushrooms
1 1/2 cup peas
1 celery stack
1 vegetable stock
salt & pepper to taste
- In a saucepan place some olive oil and the onion. Cook for a bit and then add your veggies. Cook them until golden.
- Place them in a food processor, with the vegetable stock, salt and pepper to taste and water (quantity depending on the consistency you want). Blend well and enjoy!
note: the recipe for the chickpea croutons is also in the blog!