This mushroom leek soup is so rich and creamy, but the flavors are light and simple. It pairs perfectly with a quiet evening at home. Maybe put the kids to bed early and enjoy this one with a glass of red wine. You deserve it!

This Mushroom Leek Soup Recipe is:

  • an easy recipe that is a part of our plant-based meal plans
  • a soup that will fill you up, but won’t fill you out
  • perfect as a comfort food, that will become one of your favorites
  • perfectly paired with a glass of wine (because you earned it)

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Mushroom Leek Soup
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Phase: 3
Serves: 4 servings
  • 2 tbsp water
  • 2 leeks
  • 4-5 large Crimini mushrooms
  • 2 cups almond milk
  • 2 cups vegetable broth
  • 1 tsp coriander
  • salt & pepper to taste
  1. Rinse the leeks carefully before removing the tops and bottoms, then cut the leeks lengthwise and look for any additional silt. If you see a bit of dirt inside of the leek, just gently rinse it out before slicing the leeks crosswise into small strips.
  2. Rinse and dry the mushrooms and then pop out the caps before slicing the caps of the mushrooms.
  3. In a medium sized pot, sauté the leeks in the water, over medium heat, for five minutes.
  4. Add the mushrooms, milk, broth, and coriander, adjust the heat to medium-high, and allow the soup to come to a gentle boil.
  5. Boil the soup for three minutes before removing it from the heat.
  6. Salt and pepper to taste and serve immediately.


Kristin Mataluni

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