Potato, leek and mushroom soup

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.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup
Servings 4


  • 1 Leek.
  • 150 gr. Mushrooms.
  • 1 or 2 tbsp Water.
  • 500 gr. Potatoes.
  • 1 litre. Water.
  • 1 tbsp. Vegetable vegan Bouillon powder.
  • 200 ml. Coconut millk.
  • 1 tbsp. Soy sauce.
  • Garlic powder.
  • Himalayan salt.
  • Nutritional yeast. (optional).


  • Wash and slice the leek, add it in 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 in the cooking pot and mix well.
  • Pour 1 litre of water and add 1 tbsp of vegetable vegan Bouillon powder. Cook for around 15 minutes.
  • Pour 200 ml of 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 cook to your taste, serve in a soup bowl and sprinkle nutritional yeast.
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