Slice your mushrooms and leeks and cook them with just a tad bit of olive oil. I’ve made it several times over the past months. Add the almond milk and puree the soup using an immersion blender or in batches in a blender until smooth. Instructions. and some fresh parsley. Cut the top off of each garlic bulb, exposing the cloves. It’s officially April and we all know what that means … it’s still winter in the Midwest. Season the soup with salt and pepper to taste. Add some white wine to enhance the flavor of the soup with acidity and sweetness. One of the recipes I created was this Creamy Mushroom & Leek … What you will love about this Instant Pot Leek and Mushroom Soup: This is a light soup, made with leeks, mushrooms and coconut milk as its core ingredients. Garnish … A low calorie version of a classic soup made vegan and healthy. Add the remaining ingredients, as shown above, and cook until potatoes are fork tender, about 15 – 20 minutes (shown below). Stir in the carrots and celery and a pinch of sea salt and cook another 5 minutes or so until softened. You can also subscribe without commenting. I’ve used cauliflower to make creamy soups lots of times because it really does work wonders. A wife, mom of 3 & coffee addict. Top of your finished soup with some vegan sour cream, some of the cooked mushrooms and leeks (you hopefully reserved while you were cooking!!) Add in the shallots and garlic and cook for 5 minutes or until the shallots get cooked down and turn translucent. One cup of this vegan mushroom leek soup on has 58 calories! When it’s done, remove it from the heat and give it a few more good whisks! Add the vegetable … It doesn't require any fancy equipment, just some slicing, dicing, sauteeing, and heating on the stovetop. mushrooms - I have … Add the potatoes, garlic, salt, pepper & spices. Ingredients. Filed Under: All Healthy Vegan Recipes, Allergy Friendly Foods, Seasonal Vegan Recipes, Soy Free Vegan Recipes, Vegan and Gluten-free Recipes, Vegan Fall Recipes, Vegan Sides Recipes, Vegan Soup Recipes, Vegan Winter Recipes 1 Comment, Your email address will not be published. The soup might seem a little thin at this point but fear not, it will thicken when you simmer it. They’re obviously the most important part of the soup, and they give … Sprinkle some salt and set it aside. In another small pan, place the potatoes in it and cover with water. This soup is rich, creamy, thick and filled with savory, comforting flavors from fresh herbs. All-in-all, it’s a comforting soup recipe that I … Once soft, stir in flour, salt, white pepper and cook for an additional 10 … Simmer soup for about 30 minutes. Required fields are marked *. How’s that for a healthy, satisfying yet light lunch (or dinner)? We topped our soup with some sautéed mushrooms and chopped fresh parsley. Add the wine and bring to a light boil. If you'd like, you can take a spoonful of the sauteed mushrooms and leeks and set it aside for garnish later at this time. In a small bowl, mix the half-and-half and flour until smooth. Add the leeks, garlic and thyme and cook for 3 minutes (adding the white wine is completely optional but if you ARE using it, add it now as well!). Next add the mushrooms and leeks and a couple splashes of vegetable stock to help them cook down. Although light enough for the … So how exactly did I turn a mushroom leek soup that’s traditionally made with heavy cream and loads of butter into something healthy? * Percent Daily Values are based on a 2000 calorie diet. It’s actually a mushroom soup that my kids enjoy. Preheat the oven to 400°. You can store this soup in the fridge all week but may need to add just a tad more stock when heating it up if it gets too thick. Begin by roasting the garlic. Blend the soup with an immersion or a regular blender. That’s one easy, healthy, vegan mushroom leek soup! https://www.everylastbite.com/2021/01/05/chicken-mushroom-leek-soup Join me on my healthy, vegan journey! This is where I love to use cauliflower instead. Vegan Quiche with Tofu or Chickpea flour (soy-free) Once you have prepared the tart crust, it’s time … Leek and mushroom soup is earthy and satisfying. Allow the red wine to simmer for 3 minutes, stirring frequently, until about half of it has evaporated. Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until … Slice and rinse leeks well to remove any dirt and debris. Rinse and drain the wild rice in a couple of changes of water. Slice the mushrooms and leeks and cut the cauliflower into small florets and set aside. Ingredients 2 tbs vegan butter, or olive oil 3 shallots, diced 5 cloves garlic, minced 1 tsp red pepper flakes 2 tsp garlic powder 2 tsp smoked paprika 1 tsp mustard powder 2 tbs fresh rosemary, finely chopped 2 tbs fresh thyme 1 tsp each salt and pepper 1 tbs dry oregano 2 leeks, … Slowly add in the vegetable stock whisking the whole time. Tip: Make sure to keep an eye on the temperature … Subscribe to comment replies via email. Soup is one of my favorite things to make so I had to try out my own version after returning home. You want to add some cream then whisk until it’s incorporated and thickens and then add more until you’re out of cashew cream. Cook for about 5 more minutes stirring every so often. Literally my car was frosted yesterday when I went to go to work, does not get much grosser than that. Serve with crusty bread and a drizzle of olive oil. 3 cups thin-sliced … The sauce at this point will look almost like condensed Campbells cream of mushroom, very thick. You would think that after making what felt like a GAZILLION soups for my cookbook, Awesome Vegan Soups, I’d be done with them forever. Add broth, 1 package of mushrooms, salt, herbes de … With an immersion blender puree the soup. Cook and stir until fragrant, 3 to 5 minutes. Voila! Bring 2.5 cups of water to a boil, add a … Loaded with healthy and delicious ingredients such as lentils and leeks. (And Mr. Two Spoons agrees!). Then add in the potato starch and whisk vigorously until it is fully coating the ingredients and blended in with the wine. To a large saucepan, add the olive oil over medium-high heat. In a large pot, heat the vegan butter or olive oil. Stir until all of the ingredients are fully mixed together and incorporate. Add this bean puree directly into the soup. Wash the leeks well (they are very dirty inside) Sauté the onions and leeks. Plus, it’s a vegan, 1-pot recipe, that’s so easy to make. This Hungarian creamy mushroom soup is perhaps one of the easiest and most simple soups. Fennel and mushroom soup – vegan. Vegan cream of mushrooms soup ingredients: extra virgin olive oil - Feel free to use your favorite oil of choice. If you’re looking for a great comfort food while second winter has you in a funk, this is the soup for you. Don't subscribeAllReplies to my comments Don't miss out! Vegan Mushroom Leek Soup (Healthy & Low Cal), dairy-free, gluten-free, Soy-free, vegan, vegetarian, only light green and white parts, rinsed and sliced crosswise. Vegan cream of mushroom soup. I personally love the rich flavor EVOO brings to the table. The mushrooms will release their water during this time and the pot should slowly start drying out again after the 10 minutes. Not that I ever keep track of calories but I know many of my readers do. However, the only plus side to winter still lurking, is that it is still soup season! Add the mushroom and garlic. Stir into the soup to thicken. I know that food and soup cannot fully cure the annoyance and sadness that comes with winter lasting 6 months, but it definitely helps a little! Ladle the soup into bowls and serve with a dollop of vegan sour cream, the reserved sauteed mushrooms and leeks, and some fresh parsley. Vegan Breakfast Burrito with Chipotle Tahini Sauce », Vegan Creamy Potato Soup with Coconut Bacon, Tempeh “Sausage” Orecchiette with Broccoli Rabe, Vegetable Comfort Stew with Roasted Potatoes. Remove 1/3 of mushrooms and set aside to add to soup … Add the salt and mushrooms and cook for 10 minutes, stirring occasionally. I was so excited to showcase some recipes that would appeal to both vegans and meat eaters, using fresh, seasonal ingredients. Add half the soup along with the drained cashews to a high speed blender and blend until smooth. The creamy sauce will start to clump and fall to the bottom of the pot when you first add in the stock so whisk continuously until it’s broken up and completely mixed into the stock. I used it in my vegan potato leek soup, curried red lentil and pumpkin soup, and sweet potato cauliflower soup. Simply-made Leek, Mushroom, and Chicken Soup makes an easy weeknight dinner that’s paleo, gluten free, low carb, dairy free, nut free, keto-friendly, and Whole30. Time to get cozy with this Vegan Creamy Mushroom Leek Soup. If you prefer to cook without oil, you can always just use a some water instead. Log in. If it still cold outside? Cook for 15 mins. I also added a some unsweetened almond milk to the vegan mushroom leek soup just for some extra creaminess. It’s important to just give the cauliflower enough time to cook or your soup will be grainy. I started by chopping up a medium leek, a couple of garlic cloves and a medium-sized … Sauté the leeks for 7 minutes, add spices and cook a minute more. Fennel and Leek Soup with Mushrooms is the perfect light Whether you're looking […] Add the roasted cauliflower and ¾ of the mushrooms reserving ¼ to top the soup later. The soup obsession continues. 1 - 1.5 lb bag of Creamer potatoes (or 1.5 lbs russet potatoes, peeled and quartered) 2 tbsp olive oil or Earth Balance (vegan "butter") 2 cloves garlic, minced. This creamy mushroom soup starts much like any other – with mushrooms, of course! Add the cauliflower and vegetable stock to the pot and bring to a boil, reduce heat, cover and simmer for 15 to 20 minutes until cauliflower is cooked. Are soft and the tarragon lends an aromatic, anise-like flavor strain mushroom broth pot! And stir until fragrant, 3 to 5 minutes or until the shallots and garlic and cook minute. 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