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  • Recipes
  • Mushroom, Leek and Sage Soup with Smoked Houmous
Mushroom, Leek and Sage Soup with Smoked Houmous

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

5 steps

  1. Step 1

    In a large pan, gently infuse the garlic and sage in 3tbsp of olive oil on a low heat for 2 mins.

  2. 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.

  3. Step 3

    Add the stock to the pan, bring to boil and then turn down to simmer for 15 mins.

  4. Step 4

    Remove the soup from the heat and, using a stick blender, whizz to a smooth consistency.

  5. 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.