Mushroom & Leek Soup



Combine the broth, ginger, and spring onions in a large saucepan and bring to a boil. Lower heat, cover and simmer.

In a sauté pan, heat the oil over medium heat. Add the leeks and sauté for five minutes, then add the mushrooms and continue sautéing for 3 minutes. Remove from heat and add the vegetables, along with any oil left in the pan, to the soup.

Simmer for 5 minutes or until vegetables are just tender. Adjust seasonings and serve.


  • 4 C vegetable broth
  • 2 thick slices fresh ginger 
  • 2 spring onions, roughly chopped
  • 1 Tbsp olive oil
  • 2 leeks, sliced into thin slivers
  • 200g mushrooms, sliced
  • salt and pepper, to taste