Vegan wild mushroom soup

root vegetable (1 carrot, 1 parsnip, 1/4 of celery bun)
1 onion
4 potatoes
wild mushrooms (or other mushrooms)
2 tablespoons of marjoram
salt, pepper

Heat up some olive oil and roast the onion until golden. Then add the grated root veggie, 2 cloves of garlic this slice cut, wild mushrooms and roast all together for a minute or two.

Add the water, peeled potatoes cut into small cubes and bring to the boil. Cook until all the vegetable is soft, about 15 minutes.
Add the marjoram, crushed 3 cloves of garlic, chopped parsley and salt with pepper.

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