Leek, Mushroom and Rice Creamy Soup
A delicious and creamy winter soup using leeks, mushrooms, a few more veggies and some rice. It’s vegan friendly and perfect for the winter months to warm you right up. Naturally gluten free, this recipe is easy to make, perfect for batch cooking and can easily be chopped and changed to fit with what you have in your fridge.
Made in partnership with the British Leek Grower’s Association
What’s in the recipe?
Leeks- Partnering up with the British Leek Growers’ Association, I’m creating a range of recipes that make the most of this humble vegetable. I’ve used two in this recipe, one finely chopped and one chopped into thick dice. This offers a range of texture within the soup.
Mushrooms- You can use whatever mushrooms you have at hand, for this recipe I used chestnut mushrooms.
Vegan Cream- This is pretty easy to find in the supermarkets now, which is really handy. I’ve opted for a single cream.
Rice and Quinoa- I’ve used a microwavable pouch of rice and quinoa to add a bit of bulk to this soup / stew. Choosing a microwavable pouch helps keep timing low, but you can use a precooked rice if you prefer.
Follow my recipes on Instagram and Pinterest
Leek, Mushroom and Rice Creamy Soup
Ingredients
- 1 tbsp plant based butter
- 2 leeks one finely chopped, one diced
- 3 shallots finely chopped
- 4 cloves garlic minced
- 250 g mushrooms roughly chopped
- 1 red pepper bite size pieces
- 2 stick celery finely chopped
- 200 g pouch rice and quinoa mix
- 250 ml plant based single cream
- 700 ml boiling water mixed with stock cube
- 1 tsp dried sage
- 1 tbsp smoked paprika
- 1 tsp tamari optional
- Salt and pepper to taste
Instructions
- Start by prepping and chopping the vegetables
- Heat the butter in a large pot, add in the celery, leeks and shallots and fry for around 5 minutes before adding in the garlic, pepper and mushrooms
- Once they have been frying for a further 5-8 minutes add the tamari, smoked paprika and sage, pop the kettle onto boil and mix the boiling water with the stock cube
- Pour in the stock, vegan cream and season generously with salt and pepper, pop the lid on and leave to simmer on a low heat for around 10 minutes
- Taste test adding a little more seasoning or spices to the pot if needed, then microwave the pouch of rice and quinoa, add to the soup and stir together
- Taste test one last time and serve up with a garnish of your favourite fresh herbs.
If you like this recipe, why not try my Curried Lentil and Leek Soup.
curried lentil and leek soup vegan recipe lucy and lentils