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 too.
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.