Try this delicious vegan mushroom and leek soup that’s perfect as an appetiser for a meal or a light lunch.

Serves 4


  • ½ ounce dried porcini mushrooms
  • 2 tablespoons olive oil or ghee
  • 1 leek, sliced (don’t use the tough ends of the leek)
  • 12 medium Swiss brown mushrooms, sliced
  • 2 large carrots, diced
  • 2 medium potatoes, peeled and chopped
  • 1 tablespoon dried thyme leaves
  • 2 cloves garlic, crushed
  • 4 cups vegetable stock
  • 3 bay leaves
  • Salt and pepper, to taste


  1. Place the dried mushrooms into a bowl and cover them with boiling water.
  2. Allow them to soak for 20 minutes.
  3. Heat the olive oil or ghee in a large pot over medium heat.
  4. Sauté the leek and garlic until softened.
  5. Add the garlic, thyme, carrots and potatoes and continue stirring and cooking for another 2 minutes.
  6. Add all remaining ingredients and bring the soup to the boil.
  7. Reduce heat to a low simmer and cook until all vegetables have softened.
  8. You can add a little more stock or water if you prefer a thinner soup.