Brothy vegan soups aren’t that tricky to make, but thick and creamy ones require a few tricks. I love this recipe because the thickening magic comes in the form of Cream of Wheat! It’s a lovely soup that takes its cues from the season with flavorful leeks and earthy mushrooms. The recipe come to us from Vegan Soups and Hearty Stews for All Seasons (Broadway Books, 2009) by vegan cookbook author Nava Atlas.
3 large leeks, white and palest green parts only
2 tablespoons olive oil
4 cups water with 2 vegetable bouillion cubes (or homemade vegetable stock)
One 16-ounce can pureed tomatoes
1/2 cup Cream of Wheat (or generic farina)
12 ounces mushrooms, coarsely chopped
2 teaspoons salt-free seasoning (or mix of favorite herbs)
1 1/2 to 2 cups rice milk, or as needed
Salt and freshly ground pepper to taste
1. Cut the white and plae green parts of the leeks in half lengthwise, then into 1/4-inch slices. Rinse well to remove all grit.
2. Heat the oil in a soup pot. Add the leeks and saute over medium heat until limp. Add the water with bouillion cubes and the pureed tomatoes. Bring to a rapid simmer, then lower the heat until the liquid is at a very gentle simmer. Slowly sprinkle in the farina, whisking it as you do.
3. Add the mushrooms and the seasoning. Cover and simmer gently for 20 minutes.
4. Stir in enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Simmer for another 5 minutes.
5. Remove from the heat and let the soup stand off teh heat for at least an hour. Heat through, then adjust the consistency with more rice milk if necessary before serving. ADjust the seasoning, then serve.
Makes 6-8 servings
Total fat: 5 g
Protein: 5 g
Fiber: 3 g
Carbohydrate: 30 g
Cholesterol: 0 mg