Cream of Wheat, or farina, is the secret to the smooth, thick texture of this soup.

　　

Ingredients

6 to 8 servings

　　3 large leeks, white and palest green parts only

　　2 tablespoons olive oil

　　4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　One 16-ounce can salt-free pureed tomatoes

　　1/2 cup Cream of Wheat

　　12 ounces mushrooms, coarsely chopped or sliced

　　2 teaspoons salt-free seasoning (see page 4 for brands)

　　1 1/2 to 2 cups rice milk, or as needed

　　Salt and freshly ground pepper to taste

　　

Step 1

Cut the white and pale green parts of the leeks in half lengthwise, then into 1/4-inch slices. Rinse well to remove all grit.

　　

Step 2

Heat the oil in a soup pot. Add the leeks and sauté over medium heat until limp. Add the water with bouillon cubes and the pureed tomatoes. Bring to a rapid simmer, then lower the heat until the liquid is at a very gentle simmer. Slowly sprinkle in the farina, whisking it in as you do.

　　

Step 3

Add the mushrooms and the seasoning. Cover and simmer gently for 20 minutes.

　　

Step 4

Stir in enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Simmer for another 5 minutes.

　　

Step 5

Remove from the heat and let the soup stand off the heat for at least an hour. Heat through, then adjust the consistency with more rice milk if necessary before serving. Adjust the seasonings, then serve.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 178

　　

Step 8

Total fat: 5g

　　

Step 9

Protein: 5g

　　

Step 10

Fiber: 3g

　　

Step 11

Carbohydrate: 30g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 96mg

　　Vegan Soups and Hearty Stews for All Seasons