Mushroom, Leek and Jerusalem Artichoke Soup

Great mushrooms combined with leeks, Jerusalem artichoke, purple and white sweet potatoes, Italian herbs, coconut milk/vegan cooking cream, olive oil and more

  • StartersType
  • MediumDifficulty
  • 15-30 minPrep. Time
  • 11Serving/Unit


Olive oil, 2-3 tablespoons
for frying the vegetables
Leek, 1 medium-large unit
White onion, 2 large units
Red onion, 1 large unit
Jerusalem artichoke root, 1 unit
Celery, 1 root
Celery, 1 stalk
with leaves
Purple sweet potato, 1 large unit
White (or orange) sweet potato, 1 large unit
Zucchini, 2 medium units
yellow and not peeled
Thin pink salt from the Himalayas, 3 teaspoons
Dried oregano, 1 flat teaspoon
Dried basil, 1 flat teaspoon
Dried thyme, 1/2 flat teaspoon
Black pepper, 1/2 flat teaspoon
finely ground
Onion soup powder, 1 flat tablespoon
vegan and made from natural ingredients
Chicken flavored soup powder, 1 flat tablespoon
vegan and made from natural ingredients
Water, 2 L
Mushrooms of different types, 4 packs (840 g, 210 g per pack)
Olive oil, 1 tablespoon
or stir-frying the mushrooms
Coconut milk, 250 ml
or any vegan cooking cream
Chives, 1 bunch
Dill, 1/2 bunch


Preliminary preparations:
1. Cut the leek in half and cut the onions into small cubes.
Peel the Jerusalem artichoke root and the celery root and grate coarsely.
3. Leave the celery stalk whole with the leaves (at the end of cooking, remove it).
4. Peel the sweet potatoes and cut into small cubes.
5. Cut the yellow zucchini into small cubes.
6. Make the mushrooms into pieces with your hands, and stir-fry them in a tablespoon of olive oil for about 5 minutes.
The mushroom soup:
1. Fry the leek and onions in olive oil in a pot for about 8 minutes.
2. Add the grated roots, and continue to fry for about 5 minutes while mixing.
3. Add the rest of the vegetables (except the mushrooms), mix and season.
4. Add the water, cover and cook for about half an hour.
5. When the vegetables are soft, add the mushrooms in the olive oil (with the liquids), the coconut milk and the chopped herbs.
6. Bring to a boil, correct flavors and serve. A perfect homemade mushroom soup is obtained!
7. Bon appetite (:

Total time: 30-60 min

The spices in the recipe are according to personal taste The nutritional value does not include the Jerusalem artichoke root, the purple sweet potato and the white sweet potato.

Nutritional Values Serving/Unit 100 Grams
Calories 168 cal 37 cal
Proteins 5 g 1 g
Carbohydrates 20 g 4 g
Fat 9 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Hani Margolin Recipe by Hani Margolin
Mushroom, Leek and Jerusalem Artichoke Soup
Rich and special mushroom soup
Mushroom, Leek and Jerusalem Artichoke Soup
Mushroom, Leek and Jerusalem Artichoke Soup