For the vegetable cream soup, wash the vegetables and cut them into coarse pieces. Heat the vegetable oil in a saucepan and fry the vegetables in it, also briefly roast the turmeric.
After a few minutes, deglaze with the vegetable soup, bring to the boil once and then simmer for about 15 minutes with a lid on medium heat.
In the meantime, clean and slice the mushrooms and drain the pea-corn-carrot mixture. Puree the soup with a hand blender, add the ingredients and bring to the boil again.
Season with salt and pepper and serve with parsley.
Preparation Tip:
If you want the cream of vegetable soup to be creamier, add some more whipped cream.
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