Mushroom and Leek Soup with Thyme Cream

Name: Mushroom and Leek Soup with Thyme Cream
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: American
Ingredients: 2 cups sliced fresh shiitake mushrooms, 1 large leek, halved lengthwise and cut into 1/2-inch pieces (2 cups), 4 cups low-sodium vegetable broth, 6 red-skin potatoes (1 lb. total), cut into bite-size chunks, 3/4 teaspoon dried thyme, crushed, 1 cup cooked freekeh, Sea salt, to taste, Lemon wedges, Fresh thyme leaves (optional), Optional: 1/2 cup cashew cream or coconut cream as a vegan alternative for cream.

A hearty and comforting Mushroom and Leek Soup with Thyme Cream, made vegan with plant-based ingredients. Perfect for a cozy meal.

Allergens: none declared by this recipe.

Details

Author: CuisineSavvy
Cuisine: American
Course: Main
Servings: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Diet: Vegan
Categories:#Vegan #Gluten-Free #ComfortFood

Nutritional Values

This vegan soup is rich in fiber, low in calories, and packed with plant-based nutrients from the mushrooms and leeks. The optional cashew or coconut cream offers a creamy alternative without adding unhealthy fats.

Nutrient	Amount	% Daily Value
Calories	120 kcal	--
Total Fat	2 g	3%
Saturated Fat	0.5 g	3%
Sodium	300 mg	13%
Dietary Fiber	4 g	14%
Total Sugars	2 g	--
Protein	4 g	8%

Ingredients

2 cups sliced fresh shiitake mushrooms, 1 large leek, halved lengthwise and cut into 1/2-inch pieces (2 cups), 4 cups low-sodium vegetable broth, 6 red-skin potatoes (1 lb. total), cut into bite-size chunks, 3/4 teaspoon dried thyme, crushed, 1 cup cooked freekeh, Sea salt, to taste, Lemon wedges, Fresh thyme leaves (optional), Optional: 1/2 cup cashew cream or coconut cream as a vegan alternative for cream.

Instructions

Rinse mushrooms and leek in cold water
drain but do not dry. (This should add enough moisture so there is no need to add water as they cook.) In a large saucepan, cook mushrooms and leek, covered, over medium heat for 10 to 15 minutes or until softened. Add broth, potatoes, and thyme. Bring to a boil. Cover and cook for 35 to 40 minutes or until potatoes are tender. Stir in freekeh
cook until heated through. Season with salt. Serve with lemon wedges and garnish with fresh thyme, if desired.

Mushroom and Leek Soup with Thyme Cream

A hearty and comforting Mushroom and Leek Soup with Thyme Cream, made vegan with plant-based ingredients. Perfect for a cozy meal.

Ingredients
[ ] 2 cups sliced fresh shiitake mushrooms, 1 large leek, halved lengthwise and cut into 1/2-inch pieces (2 cups), 4 cups low-sodium vegetable broth, 6 red-skin potatoes (1 lb. total), cut into bite-size chunks, 3/4 teaspoon dried thyme, crushed, 1 cup cooked freekeh, Sea salt, to taste, Lemon wedges, Fresh thyme leaves (optional), Optional: 1/2 cup cashew cream or coconut cream as a vegan alternative for cream.

Instructions
[ ] 1. Rinse mushrooms and leek in cold water
[ ] 2. drain but do not dry. (This should add enough moisture so there is no need to add water as they cook.) In a large saucepan, cook mushrooms and leek, covered, over medium heat for 10 to 15 minutes or until softened. Add broth, potatoes, and thyme. Bring to a boil. Cover and cook for 35 to 40 minutes or until potatoes are tender. Stir in freekeh
[ ] 3. cook until heated through. Season with salt. Serve with lemon wedges and garnish with fresh thyme, if desired.

https://www.cuisinesavvy.com/recipe/mushroom-and-leek-soup-with-thyme-cream

External Recipes

Mushroom and Leek Soup with Thyme Cream (Original Recipe) (Health Score: 55)

HealthScore: 90

The vegan Mushroom and Leek Soup scores highly due to its whole, plant-based ingredients that are rich in fiber and micronutrients. It avoids harmful components like unhealthy fats and sodium, and supports a healthy metabolism.