Leek and Spinach Soup with Mushroom Croutons

Lunch Savory Vegetarian Cream soup Soup

Creamy soup made from leek and spinach, served with crispy mushroom croutons made from button mushrooms, wholemeal bread and rosemary.

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Preparation time 35 min (20 min cooking/baking)

Ingredients

2Servings
  • 1 piece onion (40 kcal)
  • 500 g leek (135 kcal)
  • 2,5 tbsp olive oil (304 kcal)
  • salt (0 kcal)
  • pepper (0 kcal)
  • 700 ml vegetable stock (105 kcal)
  • 80 g button mushrooms (18 kcal)
  • 1 sprig rosemary (0 kcal)
  • 50 g wholemeal bread (125 kcal)
  • 2 tsp butter (75 kcal)
  • 100 g spinach (23 kcal)
  • 150 g sour cream (516 kcal)
  • 1,5 tsp lemon juice (2 kcal)

Preparation steps

  1. Peel and finely dice the onion. Clean the leek, halve lengthwise, wash thoroughly and slice into thin half rings.
    • onion (1 piece)
    • leek (500 g)
  2. Sweat the onion and leek in about three quarters of the olive oil in a pot over medium heat for 2-3 minutes. Season with salt and pepper.
    • onion (1 piece)
    • leek (500 g)
    • olive oil (2,5 tbsp)
    • salt
    • pepper
  3. Add the vegetable stock, bring to a boil with the lid closed and cook over medium heat for about 15 minutes.
    • vegetable stock (700 ml)
  4. Meanwhile, clean the button mushrooms, wipe dry and quarter them. Wash the rosemary, shake dry, strip the needles and chop finely.
    • button mushrooms (80 g)
    • rosemary (1 sprig)
  5. Cut the wholemeal bread into approximately 1 cm cubes.
    • wholemeal bread (50 g)
  6. Fry the mushrooms and rosemary in the remaining olive oil in a pan over medium heat for about 3 minutes until the liquid has evaporated.
    • olive oil (2,5 tbsp)
    • button mushrooms (80 g)
    • rosemary (1 sprig)
  7. Add the bread cubes with the butter and fry for about 2 minutes. Season the mushroom croutons with salt and keep warm.
    • salt
    • wholemeal bread (50 g)
    • butter (2 tsp)
  8. Sort the spinach, wash and pat dry. Set aside some spinach leaves.
    • spinach (100 g)
  9. Add the remaining spinach and sour cream to the soup and puree finely.
    • spinach (100 g)
    • sour cream (150 g)
  10. Season the soup with salt, pepper and lemon juice.
    • salt
    • pepper
    • lemon juice (1,5 tsp)
  11. Distribute the soup into bowls and sprinkle with the mushroom croutons and the reserved spinach leaves.