Vegan Potato-Leek-Mushroom Soup
Vegan Potato Leek Mushroom Soup
This delicious, wholesome potato leek mushroom soup has a complex earthy aroma, its texture is thin and delicate and packs tons of flavor. I decided to garnish this soup with mushrooms not just for visual presentation (thought visual presentation is important) but also to complement its smooth texture and bring out the mushroom notes from the broth. Enjoy!
Ingredients
1.5 L (50oz) of vegetable broth
3-4 medium potatoes, chopped
3 medium leeks (white parts only), cleaned and chopped
3 cloves of minced garlic
some freshly squeezed lemon juice
3-4 tablespoons of extra virgin olive oil
3 stalks of chopped green onions for garnish
some salt and freshly cracked black pepper
150 grams (5oz) of shitake or cremini mushrooms
Directions
Heat few tablespoons of olive oil in a large bowl, then add the mushrooms and sauté them for 5 to 10 minutes until they become golden. Then remove the mushrooms from the bowl and set them aside.
To the same bowl, add more olive oil if needed and then add all of the potatoes and cook them for about 10 minutes or until they soften. If needed, add a few tablespoons of water to the pan in order to prevent the potatoes from burning.
After the potatoes have softened, add the leeks and stir for another 5-10 minutes. Then add the garlic and stir for additional minute.
Pour the vegetable broth and bring the soup to a boil and then simmer the soup for few additional minutes until the potatoes are completely cooked. Then taste for salt and add more if needed. Squeeze some lemon juice into the soup, then taste and adjust to your liking.
Turn the heat off and blend the soup with a blender until it is smooth.
Add in the sautéed mushrooms, chopped green onions and some black pepper. Taste the soup again and adjust for salt, pepper and acidity if needed. Bon Appetit!