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.