Mushroom soup

A hearty and warming soup, using a variety of seasonal vegetables


  • 1 tblsp olive oil
  • 800 g mushrooms sliced
  • 300 g leeks sliced
  • 200 g courgette sliced
  • 1 tblsp hot curry paste
  • 1 bay leaf
  • 1 vegetable stock cube (or chicken)
  • 1 l boiling water from kettle
  • soy sauce to taste


  1. Cut leeks and chop courgette and mushrooms.
  2. Heat olive oil in large non stick pan. Add leeks, curry paste and stir.
  3. Add mushrooms and courgette. Stir again and add soy sauce.
  4. Dissolve stock cube in 1000ml of boiling water from kettle and add to pan, then add a bay leaf.
  5. Let simmer for 10-15 minutes before removing the bay leaf and serving.
  6. Liquidise if preferred.


This recipe is marked vegan, however it includes curry paste and stock cubes. Consult your brands before using


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