Mushroom, Leek and Sage Soup with Smoked Houmous
By OcadoLife
Published on 12 January 2022
Here's a gorgeously rustic trio of seasonal flavours all wrapped up in one simple soup. Three different types of mushroom create a deep savoriness to this recipe, while smoky houmous adds an extra edge. Serve with whole sage leaves to garnish, a good drizzle of olive oil and maybe some crusty bread on the side.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 2 cloves of garlic
- 20 g of fresh sage leaves, finely chopped (reserving a few whole leaves to garnish)
- 5 tbsp of extra virgin olive oil
- 250 g of portobello mushrooms, sliced
- 125 g of shiitake mushrooms, sliced
- 200 g of chestnut mushrooms, sliced
- 1 litre of vegetable or chicken stock
- 150 g of moorish smoked houmous original
- 3 leeks, thinly sliced
Method
Step 1
In a large pan, gently infuse the garlic and sage in 3tbsp of olive oil on a low heat for 2 mins.Step 2
Add the leeks, mushrooms and some salt and pepper to the pan. Turn the heat up to medium, stirring regularly for 3 mins until everything starts to soften.Step 3
Add the stock to the pan, bring to boil and then turn down to simmer for 15 mins.Step 4
Remove the soup from the heat and, using a stick blender, whizz to a smooth consistency.Step 5
Serve the soup with a dollop of the smoked houmous and the reserved sage leaves, drizzle with some extra olive oil and black pepper.