Thick vegetable soup

• 3 tbsp olive oil
• 3 tender leeks
• 4 carrots
• 1 onion
• 1 small broccoli
• 2 fl. vegetable stock
• 200 g small fresh white mushrooms
• salt
• pepper
• some yogurt for serving

First, cut the vegetables into small pieces.

Heat the olive oil and sauté the onion and leek for a few minutes. Add the carrots and the broth. Cover and cook on medium heat for 15', add the broccoli in small tassels and cook for an additional 5'.

Heat the olive oil in a pan and over high heat sauté the mushrooms for a few minutes to absorb their liquid. Season with salt and pepper.

Grind the vegetables in the blender adding a little broth.

Place the mixture in the pot and season with salt and pepper

Finally, garnish with a little yogurt and a few mushrooms