Leek and Mushroom Soup
This leek and mushroom soup is a wonderful starter or side to pair with a salad. Or, turn this into a full, satisfying meal by adding kale and white beans. It's gluten-free, oil-free, low-fat, soy-free, nut-free, and vegan.
Servings: 4
Calories: 120kcal
Equipment
Ingredients
- 2 large leeks white and light green parts, chopped, rinsed and drained (about 3 cups)
- 4 cloves garlic minced
- 2 bay leaves
- ½ tsp dried thyme
- 1 Tbsp coconut aminos or 2 tsp regular aminos
- 1 medium Yukon gold potato chopped
- 4 cups low-sodium vegetable broth
- 2 cups chopped mushrooms I used shiitake
- 3 Tbsp chopped chives for topping
- Salt and pepper to taste or pinch of cayenne or dash hot sauce for heat
Optional Additions
- 2 cups finely chopped kale
- 1-15 oz can cannellini beans or butter beans, drained and rinsed
Instructions
- This recipe only uses the stalk or stem of the leek. Cut to remove the dark green part of the leeks. Then chop, rinse, and strain leeks. Set aside.
- Chop the Yukon gold potato (with the skin on) into chunks. If you're using a small russet potato, you will want to peel it first and then chop it into chunks. Set aside.
- Preheat a medium pot over medium heat.
- Add rinsed and chopped leeks and garlic to the pot and dry sautee for 3 to 5 minutes.
- Stir in dried thyme and bay leaves. Then, add low-sodium vegetable broth, coconut aminos, and chopped potato.
- Increase the heat and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes.
- Remove the bay leaves and use an immersion blender to blend smooth and creamy.
- Add in chopped mushrooms and return to a gentle boil. Reduce heat, cover, and simmer for 5 to 7 minutes. *See Notes for elevating this soup into a hearty meal.
- Salt and pepper to taste, top with fresh chopped chives, and enjoy!
Notes
- Make it a Hearty Meal: When the soup is still hot, add a 15-ounce (425 grams) can of drained and rinsed cannellini beans and a few handfuls of chopped kale. Stir to wilt kale and warm beans. ASalt and pepper to taste, top with fresh chopped chives, and enjoy!
- Leftovers/Meal Prep: This delicious soup is great for meal prep. Store leftover soup in a covered container in the refrigerator for up to four days. This soup is also freezer-friendly. Put the soup into a freezer-safe container and freeze for up to four months.
Nutrition
Calories: 120kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 107mg | Potassium: 604mg | Fiber: 6g | Sugar: 6g | Vitamin A: 876IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg
