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Leek, Mushroom and Rice Creamy Soup Recipe

Leek, Mushroom and Rice Creamy Soup Recipe
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★★★★★

4.9 from 15 reviews

A comforting and creamy leek, mushroom, and rice soup made with plant-based ingredients. This flavorful vegan soup combines sautéed vegetables, smoky spices, and a hearty rice and quinoa mix, perfect as a warming meal any time of year.

Ingredients

Scale

Vegetables

  • 2 leeks (one finely chopped, one diced)
  • 3 shallots (finely chopped)
  • 4 cloves garlic (minced)
  • 250 g mushrooms (roughly chopped)
  • 1 red pepper (bite-size pieces)
  • 2 sticks celery (finely chopped)

Other Ingredients

  • 1 tbsp plant-based butter
  • 200 g pouch rice and quinoa mix
  • 250 ml plant-based single cream
  • 700 ml boiling water mixed with 1 stock cube
  • 1 tsp dried sage
  • 1 tbsp smoked paprika
  • 1 tsp tamari (optional)
  • Salt and pepper to taste

Instructions

  1. Prep the vegetables: Start by washing, peeling if needed, and chopping the leeks, shallots, garlic, mushrooms, red pepper, and celery as specified.
  2. Sauté aromatics and vegetables: Heat the plant-based butter in a large pot over medium heat. Add celery, finely chopped and diced leeks, and shallots. Fry gently for about 5 minutes until softened. Then add the minced garlic, red pepper pieces, and chopped mushrooms, cooking for an additional 5 to 8 minutes until everything is tender and fragrant.
  3. Add seasoning and prepare stock: Stir in the tamari if using, smoked paprika, and dried sage to coat the vegetables evenly. Meanwhile, bring water to a boil and dissolve the stock cube in the 700 ml boiling water to make a flavorful broth.
  4. Simmer the soup: Pour the prepared stock and plant-based cream into the pot with the vegetables. Season generously with salt and pepper. Cover with a lid and simmer on low heat for about 10 minutes to blend the flavors.
  5. Add rice and quinoa mix: Microwave the rice and quinoa pouch according to package instructions. Once heated, stir the pouch contents gently into the simmering soup until fully combined.
  6. Final tasting and serving: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with your favorite fresh herbs such as parsley or chives for added freshness and color.

Notes

  • Using plant-based butter and cream makes this soup completely vegan.
  • The tamari adds a depth of umami but can be omitted for a gluten-free option if you choose gluten-free tamari or soy sauce.
  • Feel free to substitute the rice and quinoa pouch with cooked rice and quinoa cooked separately.
  • Fresh herbs like thyme or parsley complement this soup beautifully as a garnish.
  • For a smoother texture, you can blend part or all of the soup before adding the rice and quinoa.

Nutrition

Keywords: leek mushroom soup, vegan creamy soup, plant-based soup, rice quinoa soup, smoky paprika soup

Find it online: https://lucabites.com/leek-mushroom-and-rice-creamy-soup-recipe/