Ingredients

Method

• 4 sliced baby leeks
• 1 T butter
• Olive oil
• 2 cloves crushed garlic
• 400 g sliced brown mushrooms
• 2 cups liquid vegetable stock
• ½ cup cream
• A handful of pumpkin seeds
• 1 t dried red chilli
• 1-2 T olive oil

Method

Ingredients

In a saucepan, gently fry 4 sliced baby leeks in butter and a drizzle of olive oil for 5 minutes until softened but not coloured.
Add cloves crushed garlic and sliced brown mushrooms and fry for 5 more minutes. Add liquid vegetable stock and simmer for 10 minutes. Remove from the heat, add cream and seasoning, then blend until smooth.
Toast a handful of pumpkin seeds in a dry pan. In another pan, gently fry dried red chilli in olive oil for 1 minute, then add the seeds and toss to coat. Scatter over shallow bowls of the hot soup.