Mushroom and Leek Vegetable Soup

This Mushroom and Leek Vegetable Soup is a delightful blend of fresh ingredients, making it a healthy and flavorful choice for any meal. Packed with seasonal vegetables like carrots, potatoes, and bell peppers, this soup is both hearty and nourishing. The addition of mushrooms and leeks adds a satisfying earthiness, while garlic and onions provide an aromatic base. The recipe accommodates flexibility, allowing you to adjust spices to suit your taste, making it both family-friendly and personalizable. Preparing the vegetables is an engaging, hands-on process, and the entire dish comes together in just an hour. Leeks, being milder than onions, offer a subtle sweetness that complements the robustness of mushrooms beautifully. Using frozen vegetables in this dish is convenient and doesn’t compromise the flavor, ensuring you have a quick and delicious meal option at your fingertips. This soup is perfect as a standalone dish or served alongside a crusty bread or fresh salad. It’s not only suitable for vegetarians but can easily be adapted for vegans by omitting the cheese topping. Enjoy this versatile and comforting soup all year round.

Ingredients

Main Ingredients:

• 3.5 liters of water
• 3 medium carrots
• 400 g potatoes
• 200 g mushrooms
• 1 large onion
• 2 cloves of garlic
• 2 bell peppers
• 1 leek stalk
• 400 g frozen vegetables (package)

Spices:

• Seasonings to taste (e.g., salt, pepper, bay leaves)

Preparation Time

Total time: 60 minutes

Step-by-Step Instructions

1. Start by removing the frozen vegetables from the freezer to let them thaw naturally. If using leeks from the freezer, ensure they are also thawed.
2. Put 3.5 liters of water to boil, adding two vegetable bouillon cubes to the water for additional flavor.
3. Chop the bell peppers into cubes. Carrots can be sliced into quarters, shredded, or julienned as desired.
4. Dice the onion and chop the garlic cloves into large pieces. Quarter the mushrooms for texture. Slice the leek into strips about 5mm wide.
5. Heat a pan and add the chopped carrots first, unless they are shredded, in which case add them after the onions have softened.
6. After 2 minutes, add the chopped bell peppers to the pan.
7. Once the bell peppers start softening, add the onions.
8. Stir until the onions become golden and then add the garlic to the mixture.
9. Introduce the quartered mushrooms to the pan and sauté until they develop a rich color.
10. While the vegetables cook, chop the potatoes into bite-sized pieces.
11. Pour warm (but not boiling) water over the thawed frozen vegetables to ensure they're fully thawed.
12. Once the mushrooms have sautéed and the mixture appears saucy, incorporate your choice of seasonings for depth of flavor.
13. Allow the vegetables to simmer together for a few minutes to meld the flavors.
14. Transfer the sautéed mixture to the pot of boiling water.
15. Add the thawed frozen vegetables, chopped potatoes, and leeks to the pot.
16. If needed, adjust with additional seasonings, including bay leaves.
17. Allow the soup to simmer for about 10 more minutes until the potatoes and other vegetables are tender.
18. Taste and adjust seasonings if necessary.
19. The soup is ready when all vegetables are soft.
20. For serving, consider topping the soup with grated Parmesan cheese or a dollop of sour cream for extra richness.

Tips

• Feel free to use any seasonal vegetables you have on hand.
• Try adding a pinch of nutmeg for extra warmth.
• For a creamier soup, blend a part of the soup before serving.

Nutritions

• Calories: 180 per serving
• Protein: 6g
• Fats: 1g
• Carbs: 38g

Variations

• Swap potatoes for sweet potatoes for a different flavor.
• For a vegan version, skip the cheese and sour cream.
• Add canned beans for extra protein.

Serving Suggestions

• Serve with crusty bread or garlic bread.
• Pair with a fresh green salad for a complete meal.
• Garnish with fresh herbs like parsley or chives for a fresh taste.

Best Places

• The Soup Kitchen - Known for its hearty and soul-warming soups. Location: 36 Monmouth St, London, United Kingdom.
• Le Potager du Marais - Offers a wide variety of vegetable-based dishes. Location: 22 Rue Rambuteau, Paris, France.
• Soup Peddler - A local favorite for creative, fresh soups. Location: 501 W Mary St, Austin, Texas, USA.
• Grit & Grind Café - Celebrated for its commitment to fresh and local ingredients. Location: 45 Copeland St, Sydney, Australia.
• Mushroom House - Specializes in mushroom-based dishes. Location: 12 Oak Lane, Toronto, Canada.
• Greens & Grains - Known for vegetarian-friendly soups. Location: 5 Abbey St, Dublin, Ireland.
• Earthy Café - Featuring organic and farm-fresh produce. Location: 24 Ivy Lane, Edinburgh, Scotland.
• Ladle & Leaf - Offers a rotating menu of seasonal soups. Location: 201 S 1st St, San Francisco, California, USA.
• The Veggie Table - Renowned for its flavorful and filling options. Location: 89 Prince Albert St, Cape Town, South Africa.
• Broth & Bowl - A cozy spot for the best comfort food. Location: 12 Market Place, Wellington, New Zealand.