Meat free Mondays doesn’t have to be boring nor tasteless. With a few simple ingredients and beautiful fresh produce, you can enjoy a flavourful vegetarian dish, without feeling you have missed out on life.
By building a strong foundation, adding the right spices and umami for richness, you can create a sensational meal.
Mushrooms are a rich, low calorie source of protein, fiber and antioxidants and may reduce the risk of developing serious health conditions, such as cancer, heart disease and diabetes.
This soup has a strong, earthy taste and smell with beautiful umami flavour from the shitake mushrooms and soy sauce. It is creamy and comforting with a complex texture.
ingredients | serves 4-6 | easy
1/2 white onion, finely chopped
2 leeks, halved and sliced
2t garlic, crushed
250g button mushrooms, sliced, halved & quartered
150g shitake mushrooms, halved, sliced & quartered
200g brown mushrooms, sliced
1/3C soy sauce
6 thyme stalks, leaves only + extra for garnish
3C chicken stock
1/2t smoked paprika
2T olive oil
handful fresh parsley, finely chopped
creme fraiche, optional
In a large pot, heat the olive oil and butter and sauté the onion until glossy. Add the leeks & garlic and cook for a further two minutes while stirring.
Add the mushrooms, stir to coat and then add the paprika and cook for two minutes while stirring.
Pour the stock and soy sauce into the pot followed by the thyme.
Stir and bring the mixture to the boil. Turn the temperature down to a simmer and cook for about 15 minutes until the mushrooms are fork tender.
Remove the pot from the heat and using a stick blender, puree only half of the soup. Taste and season with salt & black pepper.
Return the pot to the heat and stir in the cream. Cook for 5 more minutes on a low heat.
Stir the chopped parsley through the soup.
Serve warm with a dollop of creme fraiche, additional black pepper and thyme leaves.