Leek and Mushroom Soup
This leek and mushroom soup combines the earthiness of mushrooms with the sweetness of leeks creating a perfectly balanced, flavourful dish.
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Servings: 6 people
Calories: 261kcal
Ingredients
- 600 g mixed mushrooms (I used Swiss brown, button and shiitake)
- 1 large leek,
- 2 Tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 litre chicken or vegetable stock
- 1 large potato, peeled and cut to 1cm/0.5-inch cubes
- 3 Tbsp mirin
- A few sprigs of thyme
- 1.5 tsp salt
- A few good grinds of pepper
- ½ cup coconut cream (plus extra for drizzling)
- Chives for serving
Instructions
- Heat the oil in a large, heavy-based saucepan, add in the leek and sauté for 4 - 5 minutes or until softened.
- Add in the garlic and thyme and cook for 1 minute then add in the mushrooms. Sauté for another 4 - 5 minutes or until softened.
- Add in the potato, stock, salt and pepper and bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the potato is cooked through.
- Remove from the heat, add in the coconut cream, mirin (or sweet wine) then blend with an immersion blender.
- Return to the heat and warm through for 5 minutes before serving.
- Serve with a drizzle of extra coconut cream, some chopped chives and a piece of sourdough.
Nutrition
Serving: 300ml | Calories: 261kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 320mg | Potassium: 850mg | Fiber: 3g | Sugar: 8g | Vitamin A: 254IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 2mg