Fry the chopped onion in olive oil in a deep pot. When it acquires a golden color, add spinach leaves, peas, cleaned and cut sweet potato, salt (1 teaspoon), pepper (1 teaspoon), cover with water (1.5 l) and cook covered for 20 minutes.

Then we beat the vegetables with an immersion blender, pour in coconut milk (400 ml) and cook for another 10 minutes, stirring occasionally. At the end, add chopped parsley.

Fry the cleaned and quartered mushrooms for 5-6 minutes in a pan with a non-stick surface until the mushrooms release most of their water and reduce their volume by half. At the end of roasting, sprinkle with sesame (1 teaspoon).

When serving, additionally decorate individual portions with parsley, sprinkle with crushed feta and roasted mushrooms. Served with bread, toast or croutons.

frozen peas 600 g
fresh spinach 150 g
coconut milk 400 ml
onion 2 pcs
sweet potato 600 g
olive oil 5 tbsp
champignons 160 g
feta cheese 120 g
salt, pepper, sesame, parsley

portions: min. 12 portions, preparation time: 40 min