Vegan Soup Maker Mushroom & Leek Soup - Easy Recipe

5 from 1 vote

For a healthy lunch try this creamy vegan mushroom and leek soup made quickly in a soup maker and blended until silky and smooth.

Prep Time5

Cook Time20

Total Time25

Course: lunch

Cuisine: British, Soup Maker, vegan

Servings: bowls of soup

Calories: 117kcal

1 small leek (small to medium leek, sliced)
2 cloves garlic
500 g chestnut mushrooms (or white or flat cap, quartered or roughly chopped)
2 teaspoons soy sauce (or miso or marmite, but use 2 teaspoon of these if adding instead of soy sauce)
1 teaspoon dried dill (or a handful fresh dill or other herbs)
1 salt & pepper
1 vegetable stock cube
3 tablespoons plant cream (or milk, optional)
500 ml water

Add all the ingredients to a soup maker.
Set for smooth soup, my soup maker takes 20 minutes, but others may vary, so consult your handbook, then hit start and leave it to get on with it.
Taste to check the seasoning.
Serve and enjoy!

You can add half a large onion or a medium onion, chopped roughly instead of leek.
Feel free to change up the herbs.
Serve with a swirl of creamy for a creamy soup.
Once cool, pour in a tub and store in the fridge for 3-4 days and reheat before serving.
Freeze for 3-4 months.
Remember to decant your soup as soon as it is made and clean the soup maker jug right away. It will clean easier and it's less likely to stain.