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Mushroom, leek and sage soup with smoked houmous

A gorgeously rustic seasonal trio in one soup. Smoky houmous adds an extra layer of flavour.

Serves 4 Total Time 25 mins

Ingredients

  • 2 cloves garlic
  • 20g fresh sage, leaves finely chopped (reserving a few to garnish)
  • 5 tbsp extra virgin olive oil
  • 3 leeks, thinly sliced
  • 250g Ocado Gold Portobello Mushrooms, sliced
  • 125g Ocado Gold Shiitake Mushrooms, sliced
  • 200g chestnut mushrooms, sliced
  • 1 litre vegetable stock, or chicken stock if preferred
  • 150g Moorish Smoked Houmous Original

Instructions

  1. In a large pan, gently infuse the garlic and sage in 3tbsp of olive oil on a low heat for 2 mins.
  2. Add the leeks, mushrooms and some salt and pepper to the pan. Turn the heat up to medium, stirring regularly for 3 mins until everything starts to soften.
  3. Add the stock to the pan, bring to boil and then turn down to simmer for 15 mins.
  4. Remove the soup from the heat and using a stick blender whizz to a smooth consistency.
  5. Serve the soup with a dollop of the smoked houmous and the reserved sage leaves, drizzle with some extra olive oil and black pepper.
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