Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
8
Low
Nutrition per serving
Calories172.4 kcal (9%)
Total Fat9.6 g (14%)
Carbs17.8 g (7%)
Sugars6.4 g (7%)
Protein7.2 g (14%)
Sodium1056.5 mg (53%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
600gmushrooms
thinly sliced
2leeks
large, white part only, thinly sliced
1carrot
large, diced
1 Lvegetable broth
hot
2 tablespoonswhole wheat flour
or almond flour
2 tablespoonsolive oil
2garlic cloves
minced
500mlunsweetened almond milk
or oat milk
1 tablespoonthyme leaves
salt
to taste
pepper
to taste
Whole-grain crusty bread
or multi-grain, to serve
Instructions
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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