Mushroom Leek Soup

This soup has received rave reviews with my clients over the years. It’s so comforting and satisfying, you’d never guess it contains zero dairy. It’s also vegan, paleo, and anti-inflammatory.

Add a little protein on the side, like some pulled rotisserie chicken, or some tofu and you’ve got a complete dinner that tastes delicious.

I’d love to know what you think!

INGREDIENTS

• 1-2 Tbsp avocado oil

• 1 lb, or about 4-6 cups of sliced mushrooms (I use brown cremini & oyster)

• 10 cloves garlic, minced

• 2 small leeks (or 1 shallot or small white onion), thinly sliced

• 1 tsp sea salt

• 1/2 tsp ground white pepper

• 1 can coconut milk (I used full fat, but lite would work too)

• 4 cups vegetable broth

• 1 Tbsp fresh thyme leaves, pulled from stem

• Optional: I like to add a dash of sherry vinegar and a pinch of cayenne

INSTRUCTIONS

• In a large pot, saute the mushrooms, leeks, salt and pepper in the avocado oil over medium heat for about 7-10 minutes, or until soft.

• Add garlic and stir for one minute, just until fragrant.

• Add coconut milk, vegetable broth and thyme.

• Optional: add balsamic and cayenne. Bring to a boil, then simmer for 10 minutes.

• Use an immersion blender to puree slightly, just to add some creaminess. I like to keep some bite sized mushroom pieces. Add more salt if needed. Enjoy!

  *Note: If you don’t have an immersion blender, you should totally get one! They’re honestly the best for creamy soup making. You could also blend a small portion of the soup at a time in a standup blender. But be careful to let it cool slightly as the steam could cause the top to pop off, and this method has a much higher risk for burns!