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Creamy Mushroom and Leek Soup

  • Servings4


Full flavoured yet easy to make, this simple but refined soup is cozy and rich in earthy mushroom flavours and cashew creaminess. It’s a plant-based spinoff of an age-old family favourite that is sure to please! 


Fungi family relations

Did you know that a portobello mushroom was once a white button mushroom, and that a white button mushroom turns into a cremini mushroom? They’re all the same, and part of the Agaricus bispourus fungi family! 

This edible mushroom, in its immature form, is white and often referred to as a button mushroom. When it ages and darkens in colour, it becomes known as a cremini or baby bella. Once the mushroom matures and the cap widens and dries out, you can find them described as portobellos.


Creamy Mushroom and Leek Soup

  • Servings4


  • 1 cup (250 mL) raw cashews
  • 2 cups (500 mL) boiling water
  • 2 Tbsp (30 mL) avocado oil
  • 1 medium-size leek, chopped (white and light green parts only)
  • 1 yellow onion, diced
  • 2 garlic cloves, peeled and crushed
  • 8 cremini mushrooms, sliced
  • 1 tsp (5 mL) sherry vinegar
  • 3 cups (750 mL) mushroom broth
  • 2 fresh thyme sprigs
  • 1/2 tsp (2 mL) sea salt
  • 1/4 tsp (1 mL) ground black pepper


Per serving:

  • calories275
  • protein11 g
  • total fat17 g
    • sat. fat3 g
  • total carbohydrates24 g
    • sugar6 g
    • fibre2 g
  • sodium440 mg



In small bowl, place raw cashews and add 2 cups (500 mL) boiling water. Let soak while preparing soup.


In large soup pot on medium, heat avocado oil. Add leeks and onions and sauté for 5 minutes, until onions are translucent. Add garlic and sliced mushrooms and sauté for a further 5 minutes, then add sherry vinegar, broth, and thyme sprigs. Bring soup to a boil, then reduce to a simmer for 10 minutes.


Remove pot from heat and discard thyme sprigs. With immersion blender, blend mushroom broth mixture well. Alternately, ladle all into blender and blend until smooth before returning to soup pot.


Drain water from cashews and add cashews to high-speed blender. Add 1 1/2 cups (350 mL) blended mushroom mixture to cashews and blend to create smooth cashew cream. Slowly whisk cashew cream back into remaining mushroom mixture in soup pot and bring to desired temperature. Enjoy!



Leek, Charred Spring Onion, and Garlic Scape Soup

Leek, Charred Spring Onion, and Garlic Scape Soup

Leek and potato soup is a spring classic and really shines with new-season leeks. This soup takes the classic recipe a step further in a celebration of spring alliums by adding charred spring onions and garlic scapes, the immature flowering part of the garlic plant. Unlike the garlic bulb, scapes impart a gentler, fresher garlic flavour. Garlic—two for one Hardneck varieties of garlic, such as Russian Red, develop a flowering stock called a scape, which extends from the plant in a green coil. Growing your own garlic will give you two crops—a crop of bulbs in late July and, prior to that, in late May or early June, tender garlic scapes. Harvesting garlic scapes, before they flower, not only provides a delicious crop you can use in myriad ways but also essentially helps the plant divert its energy to producing the garlic bulbs—the part we use most often. Scapes are ready to harvest when they curl downward and begin to coil.

Roasted Artichokes with Serrano Ham and Marcona Almonds

Roasted Artichokes with Serrano Ham and Marcona Almonds

Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.