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


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