Mushroom, Leek and Sweet Potato Soup

Yummy soup recipes are a necessity for fall. This plant-based Mushroom, Leek and Sweet Potato Soup is one of my favorites. It’s slightly sweet, salty and tangy – the perfect combination to make your tastebuds beg for more. Pair it with a loaf of crusty sourdough and you’ll be going back for thirds.

Mushroom, Leek and Sweet Potato Soup

Mushroom, Leek and Sweet Potato Soup

Mushroom, Leek and Sweet Potato Soup

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 1/2 cup raw cashews
  • 4 small-medium leeks chopped
  • 1 medium sweet onion chopped
  • 4 tbsp coconut oil
  • 1 small sweet potato chopped
  • 1 bay leaf
  • 2 cloves fermented black garlic smashed
  • 1 dried chipotle pepper
  • 4 cups filtered water plus more for soaking cashews
  • 12 ounces fresh shiitake mushrooms roughly chopped (about 20 mushrooms)
  • 5 cloves garlic roughly chopped
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt plus more to taste

Instructions

  1. Put cashews in a small bowl and cover with water. Set aside.
  2. Add leeks, onion, a pinch of salt and 2 Tablespoons coconut oil to a large stockpot and sauté over medium-high heat until leeks become fragrant and onions are translucent. (About 5 minutes.)
  3. Add the sweet potato, bay leaf, black garlic, dried chipotle pepper and water. Bring to a boil and immediately lower to a simmer. Simmer for 20 minutes.

  4. While soup is simmering, add shiitakes, garlic, a pinch of salt and 2 tablespoons coconut oil to a pan and sauté until shiitakes are browned and significantly-reduced in size.
  5. In a blender, blend the cashew/water mixture until smooth.
  6. When soup is done simmering, remove from heat. Remove the bay leaf and chipotle pepper. Add mushroom-garlic mix, cashew-water blend, 1/4 teaspoon salt and 2 tablespoons apple cider vinegar to the pot and use a hand mixer to blend until smooth.

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