Directions

1. Peel the potatoes, carrots and parsley root and cut into rough pieces.

2. Clean the mushrooms and dry as required with kitchen paper.

3. Add all of the vegetables into the mixing bowl and chop for 10 seconds / speed 5. Use the spatula to scrape down sides of the mixing bowl.

4. Pour in the vegetable stock to the chopped vegetables. Make sure the measuring cup is in place and cook for 30 minutes / 230°F|110°C / speed 2.

5. Pour in the cream, season the soup with salt and pepper. With the measuring cup, mix for 1 minute / speed 8.

6. Divide the soup between deep bowls, garnish with parsley and serve immediately. Enjoy your meal.