Creamy Vegan Mushroom Leek Soup Recipe

Read time: 8 mins.

Introduction:

As a passionate vegan and devoted mother, I’m always on the lookout for nutritious and delicious recipes. This Vegan Mushroom Leek Soup is one of my favorites, bringing together the earthy flavors of mushrooms and the subtle sweetness of leeks in a creamy, comforting bowl.

Using cauliflower and almond milk for creaminess and cashew cream for added richness, this soup is low in calories but high in flavor.

Just look at it, yummy. It’s perfect for cozy dinners, and the optional white wine splashes add a touch of elegance.

Garnished with mushrooms and a squeeze of lemon juice, this soup tastes fantastic and looks beautiful, making it an ideal dish to share with family and friends. Whether new to vegan cooking or a seasoned pro, this recipe will indeed become a staple in your kitchen.

Health Benefits

A Healthy, Low-Calorie Soup

This Vegan Mushroom Leek Soup is a dream come true for anyone watching their calorie intake. With just 58 calories per cup, it’s a light yet satisfying meal that won’t weigh you down. I love enjoying this soup for lunch, knowing I’m making a healthy choice that fuels me through the rest of the day.

Guilt-Free Indulgence

At only 30 calories per cup, this soup is guilt-free. It’s perfect when you crave something warm and comforting without compromising your health goals. I often turn to this recipe after a busy day, which always leaves me feeling good about my dinner choice.

Vegan and Gluten-Free

As someone who embraces a vegan lifestyle, I find it essential to have go-to recipes that are both vegan and gluten-free. This soup fits the bill perfectly, making it an excellent option for anyone with dietary restrictions. My family loves it, too, and it’s become a staple in our weekly meal plan.

Comfort During Long Winters

There’s nothing quite like a hot bowl of soup on a cold winter day. This Vegan Mushroom Leek Soup provides the perfect comfort, warming you from the inside out. I remember huddling up with my family last winter around a big pot of this soup, feeling grateful for its warmth and nourishing goodness.

Flavor and Texture

Creaminess from Cauliflower and Almond Milk

One of the best things about this Vegan Mushroom Leek Soup is how creamy it is without using any dairy. Cauliflower and almond milk are the secret ingredients that give it that smooth, rich texture. I love how the cauliflower blends seamlessly, adding body to the soup, while the almond milk provides a gentle, nutty flavor. It’s incredible how these simple ingredients create such a luxurious feel.

Rich and Comforting Flavors

This rich, creamy, and thick soup is filled with savory, comforting flavors that make each spoonful a delight. Combining mushrooms and leeks creates a deep, earthy, incredibly satisfying taste. The whole house fills with its enticing aroma whenever I make this soup, making everyone eager for dinner.

Wholesome and Complex Earthy Aroma

Another highlight of this soup is its complex earthy aroma. The mushrooms bring a robust, woodsy scent that pairs beautifully with the subtle sweetness of the leeks. I often find myself inhaling deeply over the pot, savoring the wholesome fragrance as it simmers away. It’s like bringing a bit of the forest into my kitchen.

Delicate Yet Flavorful

Despite being creamy and rich, the soup has a thin and delicate texture that packs a ton of flavor. Every bite is a perfect balance of smoothness and taste. I remember the first time I made this, being pleasantly surprised at how something so light could be so flavorful. It’s a testament to the power of fresh, simple ingredients.

Ingredients and Add-ins

Optional White Wine for Added Flavor

Adding a splash of white wine to this Vegan Mushroom Leek Soup can elevate its flavor profile. The wine brings a subtle depth and sophistication to the dish. I like to use it when cooking for a special occasion or simply add a little extra flair to our dinner.

Cashew Cream for Richness

Cashew cream is my go-to for making this soup rich and luxurious. It blends so smoothly, creating a creamy texture without any dairy. I soak the cashews overnight, which makes them blend perfectly into the soup. This trick has never failed to impress my family and guests alike.

Freshly Squeezed Lemon Juice for Acidity

A dash of freshly squeezed lemon juice at the end brightens the soup, adding a lovely acidity that balances the rich flavors. It’s a simple touch, but it makes a big difference. I always keep a lemon on hand for this purpose; it’s a game-changer!

Preparation and Serving Suggestions

Instant Soup, Not From a Packet or Tin

Making this Vegan Mushroom Leek Soup from scratch is easy and rewarding. It’s an instant comfort food, far superior to any store-bought packet or tin. Plus, you know exactly what’s going into it, ensuring a fresh and wholesome meal.

Creamier with Almond Milk or Regular Milk

You can use almond milk or even regular milk for added creaminess if you’re not strictly vegan. I often use almond milk for its subtle nutty flavor but feel free to experiment with what you have on hand.

Simple Seasoning with Salt and Pepper

The beauty of this soup lies in its simplicity. An essential seasoning of salt and pepper is all you need to bring out the ingredients’ natural flavors. Sometimes, the simplest seasonings are the best.

Herbs for Variety

Adding herbs like oregano or thyme can elevate the soup’s flavor profile. I love tossing in a sprig of fresh thyme or a pinch of dried oregano for that extra aromatic touch.

Garnished with Mushrooms

Garnishing with sautéed mushrooms enhances the visual appeal and complements the soup’s smooth texture. It’s a small step that makes a big difference in presentation.

Buttered Croutons for Added Flavor

Serving the soup with buttered croutons adds a delightful crunch and an extra layer of flavor. My family loves this addition, making the meal feel more complete.

More Recipes To Try:

• Vegan Polenta Bowl: A Delicious and Nutritious Vegan Delight
• Comfort in a Bowl: My Favorite Red Lentil Chili Recipe
• Transform Your Meals: Irresistible Veg Shawarma Bowl Toppings and Tips

Vegan Leek Mushroom Soup – The Recipe

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 2 medium Leeks (white and light green parts), cleaned and chopped
• 4 cloves Garlic, minced
• 300 grams Cremini Mushrooms, sliced
• 200 grams of Shiitake Mushrooms, sliced
• 3 medium Potatoes, chopped
• 1 cup Cauliflower florets
• 1 cup Cashews, soaked
• 5 cups Low-sodium Vegetable Broth
• 1/2 cup Unsweetened Almond Milk
• 1/3 cup Dry White Wine (optional)
• 1 tsp Fresh Thyme
• 1 tsp Smoked Paprika
• 1 tbsp Apple Cider Vinegar
• Salt and Pepper to taste
• Fresh Parsley for garnish

Instructions

1. Heat the olive oil in a large pot. Add the leeks and garlic, and sauté until softened.
2. Add the mushrooms and cook until they release their moisture and turn golden.
3. Add the potatoes, cauliflower, thyme, smoked paprika, and white wine (if using). Cook for 5 minutes.
4. Pour in the vegetable broth, boil, then simmer for 20 minutes until the vegetables are tender.
5. Blend the cashews with almond milk until smooth. Add to the soup and blend until creamy.
6. Stir in the apple cider vinegar, salt, and pepper. Adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley.

Estimated Nutritional Value per Serving (serves 6)

• Calories: 180 kcal
• Carbohydrates: 20g
  • Fiber: 4g
  • Sugars: 4g
• Protein: 5g
• Fat: 9g
  • Saturated Fat: 1.5g
• Sodium: 400mg
• Potassium: 600mg
• Vitamin A: 800 IU
• Vitamin C: 15mg
• Calcium: 70mg
• Iron: 2mg