this is my go-to soup for all seasons, but especially in the fall. it’s so damn good – earthy, hearty + creamy with a little kiss of spice. it comes together in 30 minutes and is even more delicious the next day!

makes 4 servings

watch me make this here!

what you need

• 3 leeks, finely sliced
• 3 cups chopped mushrooms, i used a mix of shiitake, cremini + white
• 2-3 cloves roughly chopped garlic
• 2 tbsp extra virgin olive oil
• 1/2 cup french green lentils, wash + rinse twice
• 1 cup coconut cream or milk
• 1 – 2 cups water
• sea salt + pepper to taste
• red chili flakes to taste
• 2-3 sprigs of fresh thyme

what you do

• finely slice the leeks, using only the white + light green parts, then add to a large bowl of water.
• separate the leek rings with your fingers to get out any dirt, rinse + repeat.
• roughly chop mushrooms + garlic. add to a large pot.
• add in the leeks, olive oil, sea salt, pepper + chili flakes.
• saute for 5-7 minutes until everything starts to soften.
• add in the lentils, coconut cream, water + thyme bring to a soft boil, them simmer for 20 minutes or until lentils are tender.
• turn off the heat and remove the thyme.
• using an immersion blender, blend until you have your desired consistency. i like this soup a bit chunky.
• pour into your favorite soup bowl and garnish with croutons, truffle or olive oil, sea salt, pepper + more chili flakes.
• enjoy!