Pour the olive oil into a large saucepan and fry off the onions, artichokes, chestnuts, mushrooms, salt, pepper and rosemary over a medium heat until all the vegetables are soft which will take around 15 minutes. Cover the pan with a lid to do this,
Remove the lid, turn up the heat and pour in the Marsala. Continue to cook for a couple of minutes until the Marsala has reduced and almost evaporated,
At this point either transfer the vegetables to your Froothie and add in the vegetable stock, blend for 7 minutes, or continue to cook the soup in the saucepan for a further 10 minutes before blending,
f you are adding cream or milk, do so at this point and check the seasoning,
Serve and garnish with some sautéed mushrooms and chestnuts and a splash of olive oil or cream (optional).