Velvet mushroom soup


I love mushrooms… I always have them in my fridge… When I want something light, healthy it is one of my first choices. Easy and fast soupitsa, energizing and very tasty. It is made in half an hour at most, it satisfies you without weighing you down!


  • 500 g mushrooms
  • 1 potato cut into squares
  • 750 g homemade vegetable broth
  • 1 sliced leek (the white part)
  • 100 g of vegetable milk
  • 2-3 tbsp grated almond (optional)
  • Olive oil
  • Salt - white pepper - thyme


  1. Pour the olive oil in a saucepan, and sauté the leeks. 
  2. Fill the mushrooms and leave them until they get their liquids. Then add the potato and vegetable broth, salt and pepper and a little thyme and let it simmer with the lid closed for about 20 minutes. 
  3. Then remove the pot from the heat and mash it with a hand blender. Add the vegetable milk and the grated almond. 
  4. We see the texture of our soup. If we want it a little thinner, add a little broth. 
  5. Serve with grated thyme and almond fillet

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