Mushroom, Leek and Sage Soup with Smoked Houmous
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
4 servings
Calories~438 kcal
Protein~11 g
Carbs~26 g
Fat~33 g
Fiber~8 g
Sugar~6 g
Total recipe
Calories~1,750 kcal
Protein~45 g
Carbs~105 g
Fat~130 g
Fiber~30 g
Sugar~25 g
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.
