Leek-Mushroom Soup

13 40 230
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Leek-Mushroom Soup
Health Highlights


2 tbsp Olive Oil, Extra Virgin
6 medium leek(s) Leek (white and light green parts only)
2 medium Turnip (peeled and diced)
1 large stalk(s) Celery
2 leaf Bay leaf
3 medium Tomato (chopped)
341 gm White mushrooms
1 whole lemon(s) Lemon juice
1 tsp Sea Salt
1 tsp Black pepper
3 tbsp Parsley, fresh (minced)
3 tbsp Dill, fresh (minced)
8 cup Vegetable stock/broth


Heat oil in a soup pot. Add chopped leeks & sauté over moderate heat, stirring frequently, until the leeks start to go limp. Add stock, turnips, celery and bay leaves. Bring to a boil, cover and simmer for 10 minutes. Add tomatoes & mushrooms, simmer another 15 to 20 minutes. Season to taste and remove from heat. Allow soup to stand for several hours or cool and refrigerate overnight. Before serving, heat through, add parsley and dill.

Nutrition Facts

Per Portion

Calories 230
Calories from fat 74
Calories from saturated fat 11.0
Total Fat 8.2 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 10.6 g
Monounsaturated Fat 26.1 g
Cholesterol 0
Sodium 1807 mg
Potassium 933 mg
Total Carbohydrate 36 g
Dietary Fiber 6.0 g
Sugars 16 g
Protein 6.0 g

Dietary servings

Per Portion

Vegetables 6.9

Energy sources


Meal Type(s)