Leek and Mushrooms Chunky Vegetable Soup with Ground Cumin

Ingredients (10)

• 190 g leek, trim, split and wash between layers; slice thinly
• 240 g mushrooms, brush clean and slice into 5 mm pieces
• 24 ml olive oil
• 3 g ground cumin
• 12 g fresh coriander, finely chopped
• 18 ml lemon juice
• 3 g salt, adjust after tasting
• 110 g onion, peeled and finely diced
• 680 ml vegetable stock
• 120 ml water

Equipment

• saucepan
• wooden spoon
• knife
• cutting board

Method

1. 1. Prepare

   Prepare the leek and mushrooms as listed and dice the onion. Measure the ground cumin, fresh coriander, lemon juice and salt.

   Guide timing: 13 minutes

2. 2. Soften the onion

   Warm the olive oil in a heavy saucepan over medium heat. Add the onion and ground cumin and stir for 4–5 minutes, until the onion is translucent but not brown.

   Guide timing: 5 minutes

3. 3. Simmer

   Add the leek, mushrooms and vegetable stock. Bring to a gentle simmer, part-cover and cook for about 14–20 minutes, until the firmest pieces are tender when tested with a fork.

   Guide timing: 21 minutes

4. 4. Adjust

   If the soup is too thick, loosen it with some of the water. If it is too thin, simmer uncovered for a few minutes.

   Guide timing: 2 minutes

5. 5. Finish and serve

   Turn off the heat. Stir in the lemon juice, fresh coriander and salt, taste, and serve hot.

   Guide timing: 2 minutes