I love soup. It’s filling, cheap, and quick to make. I often make it in advance and then eat it for lunch over several days. This soup is especially tasty and filling – I love this for lunch as I know it’ll hold me over until dinner. The addition of wild rice makes it higher in carbs than some vegetable-based soups but for active days, this is actually ideal!
More soups and blender recipes here.
Ingredients – makes 6 servings
- 3 tablespoons extra-virgin olive oil
- 6 cups sliced leeks (4-6 medium leeks)
- ½ cup dry sherry
- 1-pound mushrooms, sliced
- 1 ½ cups sliced celery
- 2 cloves garlic, finely chopped
- 6 cups mushroom broth
- 2 cups water
- 1 cup wild rice
- ¼ teaspoon ground pepper
- 1/8 teaspoon salt
- 6 tablespoons sour cream
- 6 tablespoons sliced almonds, toasted
Method
Heat oil in a large pot over medium-high heat. Add leeks and cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until the leeks are golden brown and very tender, 5 to 10 minutes more.
Add sherry and cook, stirring often, for 1 minute. Stir in mushrooms and celery and cook, stirring often, until the mushroom liquid evaporates, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds.
Add broth, water and rice; cover and bring to a simmer. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the rice is tender, 50 minutes to 1 hour.
Pour the mixture into a blender and whizz up until smooth. Be careful – the liquid is hot. You may need to do this in batches. Season with pepper and salt and serve each portion topped with 1 tablespoon each sour cream and almonds.
Nutrition per serving
310 calories
9 g protein
39 g carbohydrates
13 g fat
5 g fiber
