Ingredients
- 200 gr button mushrooms
- 50 gr wild mushroom mix
- 4 small tomatoes
- 1 small pepper
- 5-6 sugar snap peas
- 1 tbsp mixed herbs (parsley, chilli, salt, pepper, curry)
- 1 ltr vegetable soup
- 1 can coconut milk
- handful chives
Servings: portions
Instructions
- Clean all vegetables and let the water drip off.
- In a pot add the vegetable soup, all vegetables and mushrooms and the herb mixture. Bring to cook for about 45 minutes on slow heat.
- Just before the end add the coconut milk and stir.
- Serve hot and steamy, decorated with some chives.
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