Vegan Cream of Mushroom Soup Recipe

Ingredients

• 1 tbsp oil
• 1 medium leek, halved lengthwise then sliced
• 750 g (~ 1 2/3 lb) mushrooms, sliced
• 4 cloves garlic, minced
• Black pepper, to taste
• 1 litre (~ 4 cups) hot vegetable stock
• 350 g (~ 12 oz / ~ 1 1/4 cups) silken tofu
• 2 tsp dried parsley (or a few sprigs fresh parsley, roughly chopped)
• 3 tbsp pine nuts

Instructions

1. 1

   Sauté Leeks and Mushrooms: Heat a dash of oil in a large frying pan over medium heat. Add the sliced leek and cook for a few minutes until just softened. Add the mushrooms in batches if necessary, along with the minced garlic and a generous pinch of black pepper. Cook until the leek and mushrooms are thoroughly cooked and beginning to brown.

2. 2

   Transfer to Blender: Move the cooked vegetables into a blender. You may reserve a few mushrooms if you want to use them as garnish later.

3. 3

   Deglaze Pan: Pour a little vegetable stock into the now-empty frying pan and bring to a boil. Scrape the cooked-on bits of mushroom and leek from the bottom of the pan with a non-metal spatula, and then add this flavorful liquid to the blender.

4. 4

   Add Remaining Ingredients: Add the rest of the vegetable stock, silken tofu, and parsley to the blender. Seal the blender lid securely.

5. 5

   Blend Until Smooth: Blitz the mixture thoroughly until the soup is perfectly smooth and creamy.

6. 6

   Season and Adjust: Taste the soup and adjust seasoning with additional salt, black pepper, or parsley if desired. Blend again briefly to combine.

7. 7

   Toast Pine Nuts: In a dry frying pan over medium heat, toast the pine nuts for a couple of minutes. Stir continuously and remove them from the heat as soon as they become golden brown to prevent burning.

8. 8

   Serve: Ladle the creamy mushroom soup into bowls. Garnish with any reserved mushrooms, toasted pine nuts, and extra parsley for a fresh finish.