Cream of mushroom and leek soup

So simple and yet so flavorful, this soup is a treat! 

Ingredients (serves 4-6)

- 400 g mushrooms, sliced

- 1 leek, sliced and washed thoroughly

- 1L vegetable broth

- 250 - 400 ml coconut milk, to taste

- 1 Tablespoon savory

- a few fresh parsley sprigs, chopped

- 2-3 Tablespoons extra virgin olive oil 

- salt and pepper, to taste 

Heat the olive oil and sauté the leeks until completely softened. Add the mushroom slices, season with salt and pepper and cook until mushrooms have softened and some have started to brown. Remove 2-3 Tablespoons of the mushroom mixture and reserve to garnish. At this point add the savory and cook, stirring for about 30 seconds, then add the vegetable broth and allow to simmer for a few more minutes. Taste and adjust seasonings. Remove from heat and, using an immersion blender (or any other blender), purée the soup, then return to heat and gradually add in as much coconut milk as you like, the more coconut milk - the creamier. Laddle soup into individual bowls and garnish with the reserved mushrooms and the chopped parsley. Serve with your favorite bread and enjoy!