Leek soup with spinach, mushrooms and croutons

Ingredients for 2 servings:

• 1 onion(s)
• 450 g leek, only the light part
• 80 g mushrooms, brown
• 50 g wholemeal bread
• 1 rosemary sprig(s)
• 1 sprig(s) of thyme
• 100 g baby spinach
• 600 ml vegetable stock
• 150 g sour cream
• 1 dashes lemon juice
• Oil for frying
• 10 g butter
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

low-carb, vegetarian

Sort the spinach, wash it, and drain well. Trim the leek, cut it in half lengthwise, and rinse it thoroughly. Drain. Quarter it lengthwise and then cut it crosswise into pieces about 1 cm wide. Peel and dice the onion. Trim the mushrooms and cut them into pieces. Dice the bread. Heat about 2 tablespoons of oil in a saucepan and sauté the onion. Add the leek and sauté briefly. Pour in the vegetable stock and season with salt and pepper. Cover and cook the vegetables until soft. Meanwhile, heat 1-2 tablespoons of oil in a non-stick pan and sauté the mushrooms with the herb sprigs. Lightly salt the mushrooms and fry until no more liquid runs out. Add the butter and melt it. Add the bread and fry until crispy. Remove the herbs. Add the spinach and sour cream to the soup and puree everything with an immersion blender. Season with salt, pepper, and lemon juice. Ladle the soup into bowls and serve with the mushrooms and croutons.