Description
Hearty Leek, Mushroom, and Rice Creamy Soup blends earthy mushrooms and delicate leeks into a comforting winter meal. Silky textures and rich flavors invite warmth with each spoonful, making you crave another delightful serving.
Ingredients
Scale
Main Ingredients:
- 250g mushrooms, roughly chopped
- 200g pouch rice and quinoa mix
- 2 leeks (one finely chopped, one diced)
- 1 red pepper, cut into bite-size pieces
Aromatic Vegetables:
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 2 celery stalks, finely chopped
Liquid and Seasoning Ingredients:
- 250 milliliters (8.45 fluid ounces) plant-based single cream (Oatly, Alpro, or Elmlea work well)
- 700 milliliters (23.67 fluid ounces) boiling water mixed with 1 vegetable stock cube
- 1 tablespoon plant-based butter
- 1 teaspoon dried sage
- 1 tablespoon smoked paprika
- 1 teaspoon tamari (optional)
- Salt and pepper to taste
Instructions
- Prepare the culinary workspace by thoroughly chopping leeks, shallots, celery, garlic, red pepper, and mushrooms into uniform pieces.
- Warm plant-based butter in a spacious pot over moderate heat, creating a golden foundation for flavor development.
- Gently introduce leeks, shallots, and celery into the melted butter, allowing them to soften and become translucent with occasional stirring, approximately 5 minutes.
- Incorporate garlic, red pepper, and mushrooms, continuing to sauté until vegetables release their aromatic essences and achieve a tender consistency, roughly 6-7 minutes.
- Enhance the flavor profile by sprinkling smoked paprika and dried sage, creating depth and complexity in the mixture.
- Pour hot vegetable stock and plant-based cream into the vegetable medley, creating a luxurious liquid base.
- Season the emerging soup with salt and pepper, ensuring a balanced taste throughout.
- Reduce heat to low, cover the pot, and allow the soup to gently simmer for 10-12 minutes, enabling ingredients to meld harmoniously.
- While soup simmers, prepare the rice and quinoa pouch according to package instructions, ensuring precise cooking.
- Delicately fold the cooked grains into the soup, integrating them seamlessly with the creamy liquid.
- Perform a final taste assessment, adjusting seasonings as necessary to achieve optimal flavor balance.
- Ladle the steaming soup into serving bowls, garnishing with fresh herbs or a delicate drizzle of plant-based cream for an elegant finishing touch.
Notes
- Prep Efficiently: Chop all vegetables beforehand to streamline cooking and ensure even cooking times.
- Sauté Secrets: Use medium heat and allow vegetables to caramelize slightly for deeper, richer flavor profiles.
- Plant-Based Adaptability: Easily swap ingredients for gluten-free, low-sodium, or allergen-friendly versions without compromising taste.
- Texture Enhancement: Toast rice and quinoa briefly in the pot
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 240
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg