Description
This creamy vegan soup is the perfect winter warmer, packed with leeks, mushrooms, celery, red pepper, and a hearty rice and quinoa mix. Naturally gluten-free and full of comforting flavors, this easy and healthy recipe is ideal for lunch or dinner.
Ingredients
Scale
- 1 tbsp plant-based butter
- 2 leeks (one finely chopped, one diced)
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 250g mushrooms, roughly chopped
- 1 red pepper, cut into bite-size pieces
- 2 celery stalks, finely chopped
- 200g pouch rice and quinoa mix
- 250ml plant-based single cream (Oatly, Alpro, or Elmlea work well)
- 700ml boiling water mixed with 1 vegetable stock cube
- 1 tsp dried sage
- 1 tbsp smoked paprika
- 1 tsp tamari (optional)
- Salt and pepper to taste
Instructions
-
Prepare the ingredients:
- Chop all vegetables before starting.
- Heat plant-based butter in a large pot over medium heat.
-
Sauté the vegetables:
- Add leeks, shallots, and celery, frying for 5 minutes until soft.
- Stir in garlic, red pepper, and mushrooms, cooking for another 5-8 minutes.
-
Season and simmer:
- Add smoked paprika, dried sage, and tamari (if using).
- Pour in hot vegetable stock and plant-based cream.
- Season generously with salt and pepper.
- Cover with a lid and simmer on low heat for 10 minutes.
-
Finish with rice & quinoa:
- Microwave the rice and quinoa pouch according to package instructions.
- Stir the cooked grains into the soup.
-
Final taste test & serve:
- Adjust seasoning if needed.
- Serve hot with fresh herbs or a drizzle of extra plant-based cream.
Notes
- Make It Thicker: Blend half the soup before adding the rice for extra creaminess.
- Extra Protein: Stir in chickpeas or white beans for added plant-based protein.
- Serving Suggestion: Enjoy with crusty bread or garlic toast.
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg