Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms, and herbs in a bright lemon-flavored broth. It's light enough for warmer weather but still warming and satisfying, especially with crusty bread on the side, and it comes together in about 40 minutes from start to finish.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Leeks. The mild, sweet base of the broth — use the white and lightest green parts only, and rinse well to remove any grit trapped between the layers.
- Mushrooms. A mix of baby bella (cremini) and shiitake adds savory depth — feel free to use all of one kind if that's what you have.
- Turnips. Add earthy body to the soup — diced potato works as a substitute if turnips aren't your thing.
- Fresh lemon juice. Brightens the whole pot and is what gives the soup its name — add it gradually and taste as you go.
- Fresh herbs. Spinach, parsley, and dill stirred in near the end keep their flavor and color vibrant rather than dulled by long cooking.
Variations
- Make it heartier. Add a 15- to 16-ounce can (or about 1 ½ cups cooked) chickpeas or white beans to turn this into more of a main-dish soup.
- Swap the greens. Baby kale or chard work well in place of spinach, though chard will need a few extra minutes to wilt.
- Add grains. A cup of cooked rice or orzo stirred in makes the soup even more filling.
- Add a splash of white wine. Deglazing the pot with a little wine after sauteing the leeks and mushrooms adds another layer of flavor.
- Blend it partially. Pureeing a portion of the soup and stirring it back in gives extra body without losing the chunky mushroom and leek texture.
Tips for the Best Lemony Leek and Mushroom Soup
- Rinse the leeks well. Chopped leeks can trap grit between their layers — give them a thorough rinse in a bowl of water before cooking, swishing to release any dirt.
- Let the flavors meld. Allowing the soup to stand for an hour or two, or refrigerating it overnight, deepens the flavor considerably.
- Add lemon juice to taste. Start with less and add more gradually — the right amount makes a big difference between a flat soup and a bright one.
- Stir in the herbs last. Adding the spinach, parsley, and dill just before serving keeps them bright and fresh rather than cooked down and dull.
- Don't skip the turnip or potato. It adds body that keeps the soup from tasting thin, especially once the mushrooms release their liquid.
Make Ahead & Storage
This soup keeps for up to 5 days in the refrigerator and freezes well for up to 3 months, though it's best to add the fresh herbs after reheating rather than freezing them in, since they lose their bright color and flavor when frozen.
How to Serve
Serve hot as a light spring or early fall main dish, or alongside crusty bread for a more substantial meal.
Recipe
Lemony Leek and Mushroom Soup
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth.
Print
Pin
Save
Servings: to 8
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large leeks white and lightest green parts only, chopped and well rinsed
- 32- ounce carton vegetable broth
- 2 medium turnips peeled and cut into ½-inch dice
- 2 bay leaves
- 1 pound very ripe juicy tomatoes, diced, or one 14- to 16-ounce can diced tomatoes, undrained
- 8 to 10 ounces baby bella cremini mushrooms, stemmed and sliced
- 2 to 4 ounces fresh shiitake mushrooms stemmed and sliced
- Juice of ½ lemon or more to taste
- Salt and freshly ground pepper to taste
- 2 or 3 big handfuls of coarsely chopped spinach or baby spinach leaves
- ¼ cup minced fresh parsley
- 2 to 3 tablespoons minced fresh dill
Instructions
- Heat the oil plus about ¼ cup water in a large soup pot. Add the leeks and sauté over medium heat, stirring frequently, until they begin to go limp, about 7 to 8 minutes.
- Add the broth, turnips, bay leaves, tomatoes, and mushrooms. Bring to a gentle boil, then cover and simmer for 10 minutes.
- After 10 minutes, add a cup of water and return to a simmer. Simmer gently for 10 to 15 minutes longer, or until all the vegetables are tender.
- Season to taste with lemon juice, salt, and pepper. Remove from the heat. Allow the soup to stand for an hour or two, or even refrigerate overnight, if time allows.
- Before serving, heat through as needed. Stir in the spinach, parsley, and dill. If the vegetables seem crowded, adjust the consistency with more water, then adjust the seasonings and lemon juice. Serve hot.
Nutrition (Estimate per Serving)
Calories: 105kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 647mgPotassium: 525mgFiber: 3gSugar: 7gVitamin A: 1701IUVitamin C: 26mgCalcium: 49mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Explore VegKitchen's selection of Soulful Soups, including more light and lively spring soups.
Marie says
Oh this is exactly what I needed on this dreary southwest Washington morning! Lemons!Leeks! Parsnips! I have these very ingredients and I was at a loss as to what to do with them. I grew the lemons myself on a little tree in a big pot, inside in the winter and out on the deck in the summer. The parsnips and leeks came out of my 'winter garden'. I cannot face one more bowl of potato leek soup. I'll start this immediately so it can mellow on the back of the stove a while. I think I'll serve it with croissants!