Hello there beautiful people – I hope you’re all having a great start to the week!
I’m a big fan of a nice big bowl of soup this time of year. Nothing warms me up like a nice plate of creamy dreamy soup after a long day, so I love mixing it up and adding new healthy soup recipes to my ever growing repertoire of week night dinners.
I’ve always loved thick creamy soups – for me, if soup is going to be my dinner, it needs to be filling and delicious. Ideally, it’s also be ready in 30 minutes flat – fortunately, this recipe ticks all the boxes with the addition of a ton of flavor and it’s also loaded with nutrients! WIN-WIN
2 tablespoons olive oil
3 cups mushrooms (roughly chYopped)
2 – 3 leeks (roughly chopped)
2 Kallo organic Veg cubes
1 cup water
2 tablespoons flour of choice
3 cups almond milk
Heat 2 tablespoons of olive oil in a large pot and to it, add you chopped mushrooms. You can use and type or combination of mushrooms that you like here – I used a combination of small button mushrooms and shiitake mushrooms here. Cook mushrooms in oil for about 8 minutes until they’ve released a lot of liquid and reduced in size. Now add your chopped leeks; you could opt for onions here instead. Add your Kallo stock cubes together with 1 cup of water. Mix well.
Now, add 2 tablespoons of flour – I used spelt but any flour works here really, this is only used to thicken the soup. Mix well to make sure the flour has dissolved into the soup and no lumps remain. Finally, add 3 cups of unsweetened almond milk and mix. Bring soup to a boil and then cover and cook for an additional 10 minutes.
Finally, use an immersion blender (or allow to cool and add soup to a blender) and blend until you reach desired consistency.
Optional: reserve some mushrooms and fry in some oil to garnish soup. The addition of fresh chives on top is also really delicious!
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Until my next post, be well xXx