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Healthy Mushroom Leek Soup - Vegan Mushroom Leek soup recipe with cauliflower to make creamy. - Vegan Family Recipes #healthy #vegan

Vegan Mushroom Leek Soup

A low calorie version of a classic soup made vegan and healthy. Add some white wine to enhance the flavor of the soup with acidity and sweetness.
Course Entree, lunch, Soup
Cuisine dairy-free, gluten-free, Soy-free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Makes 2 Quarts
Calories 58 kcal
Author Vanessa @ VeganFamilyRecipes.com

Ingredients

  • 2 teaspoons Olive Oil
  • 0.5 teaspoon Salt
  • 0.5 lb Cremini Mushrooms sliced
  • 0.25 cup Dry White Wine like a Sauvignon Blanc (optional)
  • 2 leeks only light green and white parts, rinsed and sliced crosswise
  • 2 cloves Garlic minced
  • 1 teaspoon fresh Thyme or dried
  • 10 ounces Cauliflower florets
  • 4 cups Low-sodium Vegetable Broth
  • 0.5 cup Unsweetened Almond Milk
  • Salt and Pepper to taste
  • Fresh Parsley for garnish optional
  • Vegan Sour Cream for garnish optional
US Customary - Metric

Instructions

  1. Slice the mushrooms and leeks and cut the cauliflower into small florets and set aside.
  2. Heat the olive oil in a large stock over medium-high heat. Add the salt and mushrooms and cook for 10 minutes, stirring occasionally. The mushrooms will release their water during this time and the pot should slowly start drying out again after the 10 minutes. Add the leeks, garlic and thyme and cook for 3 minutes (adding the white wine is completely optional but if you ARE using it, add it now as well!). If you'd like, you can take a spoonful of the sauteed mushrooms and leeks and set it aside for garnish later at this time.
  3. Add the cauliflower and vegetable stock to the pot and bring to a boil, reduce heat, cover and simmer for 15 to 20 minutes until cauliflower is cooked.
  4. Add the almond milk and puree the soup using an immersion blender or in batches in a blender until smooth. Season the soup with salt and pepper to taste.
  5. Ladle the soup into bowls and serve with a dollop of vegan sour cream, the reserved sauteed mushrooms and leeks, and some fresh parsley.
Nutrition Facts
Vegan Mushroom Leek Soup
Amount Per Serving (1 cup (236 ml))
Calories 58 Calories from Fat 14
% Daily Value*
Fat 1.5g2%
Carbohydrates 7.3g2%
Fiber 1.6g7%
Sugar 2.3g3%
Protein 2.9g6%
* Percent Daily Values are based on a 2000 calorie diet.