Cheese, Leeks and Mushroom Soup

• 1 tablespoon of oil (or water)
• 3 cups of minced white mushrooms
• 3 cups of leeks, finely sliced
• 1 teaspoon of salt
• 1 teaspoon of dried marjoram (or thyme)
• A pinch of black pepper
• 1/2 teaspoon of garlic powder or 2 garlic cloves, minced
• 1 tablespoon of vegetable bouillon
• 1 teaspoon of nutritional yeast (optional)
• 2 cups of water
• 1 cup of plant based milk
• 1/3 cup of vegan cream cheese
• 1 tablespoon of lemon juice
• Parsley for garnishing


  • 1.
    On medium heat, add the oil and add the mushrooms, let them sauce for 3 to 4 minutes until they wilt and get some golden color
  • 2.
    if you’re using minced garlic, add it now, sauce for 40 seconds
  • 3.
    Add the leeks, stir and sauce for 5 minutes, add the salt, pepper, white pepper, marjoram, veggie bouillon, the garlic powder, the nutritional yeast, the plant based milk and the vegan cream cheese, stir and let it simmer for 5 minutes more.
  • 4.
    Turn off the heat, add the lemon, garnish with parsley and serve it with a side of buttered toasted bread.
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