LUXE / HEALTH leek and mushroom soup…

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This recipe is a result of a chilly Saturday afternoon and a surplus of mushrooms, but I hope you’ll agree that the end product is a winner.  What’s even better is that it literally takes half an hour to make and it’s the perfect dish to whip up if you’re a supporter of meatless Mondays!

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LUXE / HEALTH Leek and Mushroom Soup

Ingredients:

2 leeks, finely sliced
2 garlic cloves, crushed
375g Portobello mushrooms, roughly chopped
200g Swiss Brown mushrooms, quartered
3 cups chicken stock
1-2 tbsp. apple cider vinegar
1/2 cup cream
Handful sliced almonds, toasted
Salt and pepper
Coconut oil

Method:

  • In a large saucepan, heat a little coconut oil then add the leeks and garlic and cook for a few minutes until the leek softens.
  • Add a splash of apple cider vinegar to deglaze the pan, then add the chopped mushrooms and cook, stirring regularly, for 5-10 minutes until the mushrooms soften.
  • Add the stock (homemade is definitely better and will give your soup a richer flavour but packet stock is absolutely fine), then season well with salt and pepper.
  • Bring to the boil, then reduce heat to low and simmer, uncovered, for 20-25 minutes until mushrooms are soft.
  • Take the pan off the heat and using a stick blender, blitz the soup until it reaches your desired consistency.
  • Slowly pour in the cream as you blend (don’t be afraid to be heavy handed if you like a creamy mushroom soup!)
  • Serve with toasted almonds and fresh crusty sourdough.

 

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