Sienikeitto with Carrot Tops
recipe

A delicious mushroom soup infused with the surprising ingredient of carrot tops, perfect as an appetizer or a light meal.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 200 g fresh mushrooms (e.g., chanterelles or button mushrooms)
- 1 onion
- 2 garlic cloves
- 2 potatoes
- 1 liter vegetable broth
- 100 ml cream
- 1 bunch carrot tops
- Salt and pepper to taste
- 2 tablespoons olive oil

Instructions:

1. Peel and chop the onion, garlic, and potatoes.
2. Heat the olive oil in a pot and add the onion and garlic. Sauté until soft.
3. Add the chopped mushrooms and cook for a few minutes until the moisture evaporates.
4. Add the potatoes and vegetable broth. Boil for about 15 minutes until the potatoes are tender.
5. Stir in the carrot tops and cook for an additional 5 minutes.
6. Blend the soup until smooth and add the cream. Season with salt and pepper.
7. Serve warm.

Nutritional Information (per serving):

- Energy: 180 kcal
- Protein: 4 g
- Carbohydrates: 22 g
- Fat: 8 g
- Fiber: 3 g

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