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Recipes - Sautéd Leek Spinach & Mushroom Soup

Recipe Name

Sautéd Leek - Spinach & Mushroom Soup

Submitted by Tammylynn McNabb
Recipe Description Wanting to start including more plant-based options into your diet but don’t know how? Let us take you through the steps. This delicious, nutritious and simple recipe is sure to please everyone in the family. It’s full of nutrients, vitamins and minerals. Lots of healthy fats and will keep you full and satisfied.
Quantity 6 Quantity Unit Bowls Servings  
Prep Time (minutes) 10 Cook Time (minutes) 60 Ready In (minutes) 70
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
44
1/2
slicesLeek, white & light green part, sliced
4
clovelarge garlic cloves
1/4
cup, choppedwalnuts raw
3
tablespoonsFlaxseed oil
1/3
cupcoconut oil for sauteeing
2
tablespoonssteel cut oats
1/4
cupwheat bran/unprocessed
6
leavesBaby Spinach Leaves, packed
6
1/8
largeraw sliced mushrooms
1/3
gallonwater
1
tablespoonherbs de province
1/3
cupbouillon
1/3
tablespoonsea salt, to taste
1/2
teaspoonpepper, to taste
1
tablespoonBasil leaves torn
1/3
cup, halves and wholecashews, raw
Steps
Sequence Step
1Run your knife down the middle of your leek, open and rinse.
2Slice leeks thinly
3Add flaxseed oil and ¼ cup of coconut oil to hot pan. Stir in leeks and saute on medium heat.
4Add garlic and saute for about 3 minutes.
5Add cashew nuts and walnuts
6Stir in your oats
7Pour in 6 cups of water and add spinach along with all of your spices, basil and bullion.
8Bring soup to a full boil and then turn to simmer.
9Cook for 30 minutes on low heat.
10After 1 hour, blend your soup with a hand mixer or blender. If using blender, be careful when blending as the steam can injure you.
11Slice and sauté your mushrooms in a frying pan. Add to your blended soup. Cook for a few minutes to boil. Taste for spices, salt and pepper.
12Enoy! We love to top ours with a touch of truffle oil.






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