Leek and mushroom soup

Leek and mushroom soup

Tags

Soup

Cook

Ingredients

  • 1 tbsp vegan butter
  • 2 leeks one finely chopped, one diced
  • 1 onion, finely chopped
  • 3 shallots, finely chopped
  • 6 cloves garlic, minced
  • 250 g mushrooms, roughly chopped
  • 1 red pepper, bite size pieces
  • 2 stick celery, finely chopped
  • 1 ½ cups cooked wild rice
  • 250ml vegan cream
  • 700ml vegetable stock
  • 1 tsp sage
  • 2 sprigs thyme
  • 1 tbsp smoked paprika
  • 1 tsp soy sauce

Steps

  1. Heat the butter in the wok until melted.
  2. Add in the celery, carrot, leeks and onion and fry for around 5 minutes
  3. Add the shallots, garlic, pepper and mushrooms.
  4. Once vegetables have softened add the soy sauce, paprika, thyme and sage.
  5. Pour in the stock, vegan cream and season with salt and pepper.
  6. Cover and leave to simmer on a low heat for around 10 minutes
  7. Stir in the rice.