POTATO, LEEK AND MUSHROOM SOUP
THIS RECIPE GOES WELL WITH:
- Also, try this recipe together with Avocado and spinach on toast.
Potato, leek and mushroom soup
Enjoy this delicious winter soup with the great addition of mushrooms. I adapted this classic potato and leek soup to a vegan recipe soup that is super easy and simple to make. This healthy soup is also oil and gluten-free.
Ingredients
- 1 Leek.
- 150 gr. of Mushrooms.
- 2 Tbsp. of Water.
- 500 gr. Potatoes.
- 1 Litre of Water.
- 1 Tbsp. of Vegetable vegan Bouillon powder.
- 200 ml. of Can coconut milk.
- 1 Tbsp. of Soy sauce.
- ½ Tsp. of Garlic powder.
- 1 Pinch of Himalayan salt.
- 1 Tbsp. of Nutritional yeast (optional).
Instructions
- Wash and slice the leek, add it to a cooking pot with salt and 1 or 2 tbsp of water (you can also use vegan butter or oil). Stir from time to time.
- Clean and slice the mushrooms and cook them together with the leek.
- Wash, peel and cut in cubes the potatoes. Add them to the cooking pot and mix well.
- Pour 1 liter of water and add 1 tbsp of vegetable vegan Bouillon powder. Cook for around 15 minutes.
- Pour 200 ml of Can coconut milk and season to taste with: 1 tbsp of soy sauce, garlic powder, and Himalayan salts. Stir well. Cook for another 15 minutes.
- When the vegetables are cooked to your taste, serve in a soup bowl and sprinkle nutritional yeast.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 246Total Fat 11gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 513mgCarbohydrates 34gFiber 5gSugar 3gProtein 7g
The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.
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