Easy Vegan Creamy Mushroom & Leek Soup Recip
This easy vegan creamy mushroom & leek soup recipe is cozy, flavorful, and perfect for a chilly day. Made with earthy mushrooms, buttery leeks, and simple ingredients, it’s a creamy soup you’ll love pairing with crusty bread.
Ingredients
- 2 tablespoons vegan butter or olive oil
- 2 medium leeks white and light green parts only, sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 16 ounces 450 g earthy mushrooms (mix of shiitake, chestnut, white, or wild mushrooms, sliced)
- 2 tablespoons mirin or white wine
- 4 cups vegetable stock or vegetable broth
- 1 cup plant milk almond milk, coconut milk, or cashew cream for extra creaminess
- ½ cup vegan cheese shreds or 2 tablespoons vegan cream cheese
- 2 tablespoons nutritional yeast
- 2 cups baby spinach
- 1 bay leaf
- ½ teaspoon black pepper freshly ground
- ½ teaspoon sea salt adjust to taste
- 1 teaspoon fresh herbs rosemary or thyme, chopped
- Optional: 1 cup diced potatoes Yukon gold or red potatoes for a heartier soup
Instructions
Sauté the aromatics
- In a large pot or dutch oven, melt vegan butter (or olive oil) over medium heat. Add sliced leeks, onion, and garlic. Cook until soft and fragrant.
Cook the mushrooms
- Add the earthy mushrooms and sauté over medium-high heat until they release moisture and start to brown.
Deglaze the pot
- Pour in the mirin (or white wine) to deglaze, scraping the bottom of the pot for extra flavor.
Add liquids & seasonings
- Stir in vegetable stock, plant milk, bay leaf, vegan cheese, and nutritional yeast. Season with black pepper, salt, and herbs. Simmer 15 minutes.
Blend & serve
- Remove the bay leaf. Use an immersion blender for a smooth texture (or leave some chunks for a rustic feel). Stir in baby spinach, garnish with fresh herbs, and serve hot with crusty bread.