Vegan mushroom soup

Hey pixels, it’s getting colder!!! It’s time to wear sweaters, mittens and your favourite infinity scarf…. πŸ™‚ And, of course, it’s time to eat some warm soup. How about this one? It’s easy to make and it’s ready in less than an hour. Yummy and vegan, can you ask for more? Doubt it…


I ate this soup a few hours ago, I took the photos and now I’m telling about my good experience with it while I’m under my favourite blanket, sipping a green tea from my favourite mug, with Chris Β looking at me…

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Ingredients (serves 2):


  • 250g mushrooms (sliced)Β You can use wild mushroom or store bougth ones. The result is pretty good with both.
  • 2 leeks (chopped)
  • 100ml soy cream
  • vegetable stock (not pictured)
  • 1 teaspoon rosemary
  • 1 pinch black pepper
  • bread slices (not pictured)


Cook the leeks in olive oil for 5′. Add Β mushrooms and keep cooking until all the liquid is absorbed.

At this point, add soy cream, black pepper and rosemary. Stirr and cover with vegetable stock.

Cook for 15-20′

Serve with toasted bread slices.

Variation: you can blend it.


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