I love this soup because it only requires an hatful of ingredients but it’s super creamy, warming and full of flavours. I am huge fan of mushrooms so I love to top this soup with some extra panfried mushrooms on top to make it even more delicious. And of course don’t forget a crunchy slice of bread to dunk it in! 🙂
Serves 2-3 people
300g of chestnut mushrooms – trimmed and sliced
1 leek – finely sliced
2 shallots – finely chopped
3 garlic cloves – crushed
500ml of veggie stock
150ml of creamy unsweetened almond milk – I have used Califia Farms
Salt & pepper to taste
A drizzle of olive oil for cooking
A sprinkle of chopped fresh parsley
A swirl of coconut/soy cream
Optional – I like to top it with some extra mushrooms panfried in Tamari,:
About 5-6 chanterelle or more chestnut mushrooms if you can’t find them
A generous splash of Tamari or soy sauce
A glug of olive oil
Add the oil to a large pan. Once hot add in the chopped leek and shallots. Cook on a medium heat for 5-8 minutes until the leek starts to brown. Add in the crushed garlic and cook for another minute. Add in the sliced mushrooms, stir to combine and cook for another couple of minutes. Add in the veggie stock and cook for another 15 minutes.
In the meantime make the tamari panfried mushrooms. Simply heat up a generous glug of olive oil in a frying pan then add the mushrooms into a pan with a splash of Tamari. Cook the mushrooms for about 10 minutes until soft but slightly crispy around the edges.
Add in the almond milk and mix well. Using a hand blender blend until smooth and creamy. Serve with some chopped parsley, a drizzle of vegan cream and the panfried mushrooms.