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Mushroom Leek Soup
- Prep Time : 15 minutes
- Cook Time : 20 minutes
- Servings : 8
Thank you to Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, for sharing this recipe with the Yummy Plants community! Ellen is committed to creating healthy dishes that are super yummy and affordable. This recipe isn’t from her book; Ellen created it just for us! Learn more about being vegan on a budget from her blog: The Veg Coach or chat with her directly on her Facebook page.
3 cloves fresh garlic
1 leek, cleaned chopped into 1/4 inch rounds
1 small package mushrooms
4 Gold Yukon potatoes, or whatever potatoes you have on hand, scrubbed with skins on, chopped
3 cups water + 2 tablespoons water for sautéing, more as needed
2 sprigs dill
1. In a large soup pot, saute the garlic and leeks in the water. Add more water as needed until they are translucent.
2. Add the remaining water and potatoes to the pot and bring to a boil. Reduce the temperature to simmer, cover, and cook for 20 minutes or until all the potatoes are tender.
3. Use an immersion blender to blend half the liquid, leaving the other half chunky. If you don't have an immersion blender, pour half the mixture into a blender for a smoother consistency. Then pour it back into your serving bowl. Add mushrooms (I prefer portobellos for their robust flavor) after blending. Allow the mushrooms to cook for a few minutes until just softened, but still firm.
4. Sprinkle dill over the top of the soup, decorating the sides with sprigs.
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