Just look at this beautiful chocolate brown color from the mushrooms, leek and beets – oh yeah! … here comes my new cream into your house. You’re gonna lick it off the bowl – tasty, earthy, satisfying!
So among a few things, I realized that I also needed to perfect the classic mushroom soup. Don’t get me wrong, I like mushrooms to that extreme that, if I ran out, the next day I would go grocery shopping. However, the classic mushroom soup has been always a bit too heavy for me mainly because it’s typically made with heavy cream.
I was looking for a lighter version, yet delicious and satisfying. With that in mind, I decided the other day to go to the market.
Ok, ok, now I am here. What do I buy to get the best out of it?! I didn’t have a clue yet. Walking around the isles, I first noticed the leek. I grabbed a few and kept walking. And then something caught my attention … it was the reddish color from the red beets. Suddenly, I figured out what I was looking for.
Beetroot, or more simply the red beet, is not only great for making muscles work hard due to their content of proteins, but they are a unique source of phytonutrients that provide antioxidant, anti-inflammatory and detoxification support. The beets are also your liver’s best friend, especially in those moments when you are stressed.
If you decide to go for the canned ones, make sure you buy the low-in-salt brands and rinse the beets very well to keep the sodium level as low as possible.
Bon! I had mushrooms, leek and red beets. What about a little bit of ginger, just so to jazz up the lightly sweet, deep flavor from the beets.
So, I’ve got the flavor department pretty much covered. But what about the texture? Well, the leek thickens it nicely but still I needed something to take the place of the usual cream. As you know, I am a big fan of Greek Yoghurt for many reasons, from it’s health benefits to it’s creamy texture and it’s yummy, slightly tart taste. So it was a no brainier for me to try to use yoghurt in this recipe, which highlights its creamy texture and makes it slightly smoother.
I just love the intensely earthy flavors in this smooth mushrooms, leek and beet creamy soup recipe – now that’s what I’m calling a classic!
The pinch of red Cayenne pepper really makes the flavours pop and gives you a nice, warm zing with every spoonful.
- - 400 g mixed mushrooms
- - 2 large red beets, trimmed
- - 1 onion, peeled and finely sliced
- - 2 cloves garlic, peeled and sliced
- - 1 leek (white and light green parts only), halved lengthwise
- - a bit of fresh ginger, peeled and thinly chopped
- - 1 pinch cayenne pepper
- - 4 tbsp Greek yoghurt
- - 1tbsp extra-virgin olive oil
- - salt and pepper to taste
- First off, trim the red beet stems and green leaves and wash them. Then cut off the dark green top and the roots of the fresh leeks and remove the outer leave and wash them very well. Do the same thing with mushrooms.
- In a medium saucepan add olive oil - preferably unfiltered, if you can find it - over medium-low heat. Add the onion, leeks, mushrooms and cayenne pepper, stirring occasionally, until they soften and become lightly golden, around 2 to 3 minutes. Then add 2 cups of still water, lower the heat and let them simmer, partially covered, for about 30 minutes or until the red beets are tender as they need more time than the rest of the veggies.
- Once the veggies are tender, process/blend the soup - add a bit of ginger and yoghurt with every batch, until smooth. Then return the soup to the saucepan over low heat for a couple of minutes (about 3 minutes) or until heated through. Season with salt and pepper.
- Serve it in bowls, top with a splash of yoghurt and extra sautéd mushrooms and thin toasted slices of pumpkinseed bread for a crunchy taste. Et Voilà, such a healthy bite!
Get creative, use the ingredients you have at hand but make sure you "cook it fit".