Leek & Mushroom Soup (Vegan)

Completely Vegan

Serves 4.

30~ min cook time.

You will need a blender!



  1. Wipe all dirt off the mushrooms with a cloth or kitchen towel. Do not wash by running under water as they soak up water like a sponge. Chop most of the mushrooms into quarters and place in a bowl on the side. Leave the smaller mushrooms intact.
  2. Heat the coconut oil in a large pan until it melts and then add the onions, leeks, a pinch of Pink Himalayan salt, and a sprinkle of dried thyme. On a medium heat, cook for 5 minutes until the onions and leeks are transparent and soft. Add the garlic to the pan and stir.
  3. Squeeze the lemon juice into the pan and stir to loosen brown bits the onions have created. Put in the mushrooms and stir. Cook on a medium heat until the mushrooms are soft which should take around 5 minutes.
  4. Boil around 1 liter of water in a kettle and stir into a jug with the 2 Kallo Stock cubes. Take the chick peas and add to the blender. Then add the stock cube and water mix. Blend it all on a high speed until creamy.
  5. When the mushrooms are cooked you can remove a few for garnish if you wish. Add the chickpea and stock cube mixture to the pot. Stir well and simmer on a medium-low heat for around 5 minutes.
  6. Use a ladle to put all the soup into the blender, and set it on a high speed until the mixture is completely smooth. Add more boiled water if necessary. Add salt and pepper for taste.
  7. Use a ladle to put the soup into bowls. If you took mushrooms for garnish use them now. Drizzle olive oil in the middle of the soup bowls.