Creamy sweet potato mix (Print Version)

# Ingredients:

01 - 2 medium sweet potatoes.
02 - 4 medium parsnips.
03 - 1 onion or shallot.
04 - 400 g of brown button mushrooms.
05 - 1 clove of garlic.
06 - Walnut pieces.
07 - Extra virgin olive oil.
08 - Fresh thyme or sage.
09 - Salt.
10 - Pepper.

# Instructions:

01 - Peel and dice the sweet potatoes into 2 cm cubes, and cut the parsnips into larger chunks. Slice the onion thinly.
02 - Sauté the onion in oil, toss in the sweet potatoes and parsnips, and let them brown for about 4 minutes.
03 - Pour in water and add the herbs. Cover and simmer for 20 minutes, then cook uncovered for another 10 minutes.
04 - Clean the mushrooms and slice them up. Sauté them with garlic in oil for about 10 minutes.
05 - Stir some sage into the mushrooms and sauté for a few more minutes until fragrant.
06 - Blend the soup until smooth. Serve it with the mushrooms, walnuts, fresh herbs, and a drizzle of olive oil.

# Notes:

01 - It keeps in the fridge without garnish for up to two days.
02 - You can freeze it once it's cooled.

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