Healthier Mushroom and Leek Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a large saucepan over medium heat. Add leeks, garlic, mushrooms, and carrots. Sauté until softened (about 5 minutes).

Step 2

Pour in the hot vegetable broth and bring to a boil. Reduce heat and simmer for 8-10 minutes until vegetables are tender.

Step 3

In a small bowl, mix whole wheat flour or almond flour with a bit of soup until smooth. Gradually whisk in 1 cup of soup to form a thickening mixture.

Step 4

Pour in almond milk or oat milk and continue cooking for an additional 5 minutes. Season with salt and pepper.

Step 5

Allow the soup to cool slightly, then blend until smooth using a blender or immersion blender.

Step 6

Return the blended soup to the saucepan. Gradually whisk in the flour-thickening mixture. Cook over low heat until the soup thickens slightly.

Step 7

Ladle the mushroom and leek soup into serving bowls. Sprinkle thyme leaves on top and serve with whole-grain or multi-grain crusty bread.

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