Description
A velvety vegan cream of mushroom soup made with leeks, garlic, and silken tofu, topped with toasted pine nuts for a satisfying crunch.
Ingredients
Units
Scale
Main 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
- 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
- Cook Leek and Mushrooms: Heat oil, sauté leeks and mushrooms with garlic until browned.
- Blend: Transfer cooked veggies to a blender, add tofu, parsley, and hot stock, then blend until smooth.
- Season and Garnish: Adjust seasoning, top with reserved mushrooms, toasted pine nuts, and parsley.
Notes
- Use less silken tofu for a richer soup.