Serves 4 to 6
Ingredients
- 2tbs olive or sunflower oil
- 600g mushrooms
- 1 or 2 cloves of garlic, crushed
- 2 leeks, halved and thinly sliced
- 2 to 3 medium size potatoes, peeled and diced
- 1tsp dried tarragon (fresh if you have it)
- Pinch of cayenne pepper (optional)
- 750ml vegetable stock
- 400ml can coconut milk
- 1tbs fresh parsley, chopped (optional)
- Salt & black pepper to taste
Method
- Add a tablespoon of oil, the mushrooms and garlic to a wok or frying pan. Stir-fry for 4 to 5 minutes, then set aside.
- In another pan, add the remaining oil and heat for 1 minute. Add the leeks and potato, then fry for 3 to 4 minutes, until softening.
- Add the stir-fried mushrooms, tarragon and cayenne (if using), Cook, stirring, for a further 2 to 3 minutes. Then pour in the vegetable stock and coconut milk. Bring to the boil then simmer for 20 minutes, or until the potato is soft. Stir in the parsley (is using), then take the pan off the heat and allow to cool.
- Blitz the soup until smooth, then reheat and serve.
Tips
We used oyster mushrooms grown at the garden, but any shop-bought chestnut, portobello mushrooms would work.
For a non-vegan version, replace the coconut milk with crème fraiche.