This delicious, gluten-free and eggs-free Spanish soup is made of potatoes, leeks and portabella mushrooms in a creamy whole milk base.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | lactose | soy |
⏱ 43 mins – easy
🍽 6 servings – 229 kcal per serving
|
Serving
331g |
Fat
10g |
Sat. fat
6g |
Sodium
619mg |
|
Carbs
29g |
Fibers
2g |
Sugars
7g |
Proteins
5g |
INGREDIENTS
- 1 tsp black pepper
- ¾ tsp salt
- 4 potatoes
- 2 cups leeks
- 1 stalk celery sticks
- 1 carrot
- 8 ounces portabello mushroom
- 4 tbsp butter
- 2 cups vegetable broth
- 2 cups whole milk
- 1 tsp thyme leave
TOOLS
- 1 pot
- 1 knife
- 1 wooden spoon
- 1 lid
- 1 peeler
- 1 immersion blender
STEPS
Peel potatoes with a peeler.
Chop potatoes, leeks, celery sticks, and carrots. Then, slice portobello mushrooms.
Heat butter in a pot. Stir in potatoes, leeks, celery sticks, carrots, and portobello mushrooms with a wooden spoon. Season with salt and cook for 2 minutes, then add vegetable broth. Cover with a lid and cook for 30 minutes. Turn off the heat, remove the lid, then add whole milk. Blend the mixture with an immersion blender. Mix in thyme leaves and black pepper.
It’s ready to be served !
