Are you ready to indulge in a bowl of pure comfort? This Creamy Mushroom and Leek Soup is not just a dish; it’s an experience that will warm your soul and tantalize your taste buds! Perfectly vegan and effortlessly delicious, this soup comes together in just 35 minutes, making it an ideal choice for busy weeknights or a cozy weekend treat. With earthy mushrooms and sweet leeks mingling in a velvety cashew cream base, every spoonful is a hug in a bowl. Dive into this recipe and discover how simple ingredients can create a symphony of flavors that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 leeks, sliced
- 3 cups mushrooms, sliced
- 4 cups vegetable broth
- 1 cup cashew cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare your ingredients by thoroughly washing the leeks, carefully removing any dirt between the layers. Slice the leeks into thin half-moons. Clean the mushrooms with a damp paper towel and slice them uniformly.
- Heat olive oil in a large soup pot over medium heat. Add the sliced leeks and sauté for 5-6 minutes until they become soft and translucent, stirring occasionally to prevent burning.
- Add the sliced mushrooms to the pot and cook for an additional 4-5 minutes. The mushrooms will release their moisture and begin to brown slightly, developing a rich, deep flavor.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer. Allow the soup to cook for about 10-12 minutes, letting the flavors meld together and the vegetables become tender.
- Reduce the heat to low and stir in the cashew cream, which will create a smooth and creamy texture. Season with salt and pepper to taste, adjusting the seasoning as needed.
- Use an immersion blender to partially blend the soup, leaving some mushroom and leek pieces for texture. Alternatively, carefully transfer half the soup to a blender and pulse until partially smooth.
- Ladle the soup into serving bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or croutons if desired.
Tips
- Leek Preparation: When cleaning leeks, make sure to thoroughly rinse between the layers to remove any hidden dirt or grit. This ensures a clean and flavorful soup without any unpleasant crunch.
- Mushroom Selection: Use a variety of mushrooms, such as cremini and shiitake, for a more complex flavor profile. Each type brings its unique taste and texture to the soup.
- Cashew Cream: For a truly creamy texture, soak the cashews in water for at least 2 hours before blending. This will make them easier to blend and result in a smoother cream.
- Blending Tips: If you don’t have an immersion blender, be cautious when transferring hot soup to a regular blender. Allow it to cool slightly and blend in batches to avoid any spills or burns.
- Serving Suggestions: Enhance your soup by serving it with crusty bread or homemade croutons. A sprinkle of nutritional yeast can also add a cheesy flavor without any dairy!
- Storage: This soup stores well in the refrigerator for up to three days. Just reheat gently on the stove, adding a splash of vegetable broth to loosen it up if it thickens.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 6g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 0mg
