Vegan Mushroom Soup with Tarragon

Name: Vegan Mushroom Soup with Tarragon
Total time: 30 min
Ingredients: 1 tablespoon olive oil ((or plant-based butter)); 2-3 leeks, trimmed, cut lengthways, and sliced ((or sub onions)); 3 cloves garlic, chopped; 1 1/2 lbs (700 g) chestnut mushrooms, sliced ((you could use any mushrooms you like)); 1 level tablespoon dried tarragon; 2 bay leaves; 1½ teaspoons wholegrain mustard; 4 cups (1 litre) vegan stock ((plus more if necessary)); 2 tablespoons nutritional yeast ((optional)); ¾ cup (180 ml) unsweetened plant-based milk; Salt; pepper; Fresh parsley, to serve

thepeskyvegan.com

This healthy vegan mushroom soup combines tarragon and mustard for a delicious lunch or light dinner that's low-fat and gluten-free.

View full recipe on thepeskyvegan.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at thepeskyvegan.com.

Share this recipe:

Cooking tools:

Immersion blender
Blender
Saucepan
Stove
Chef's knife
Cutting board
Measuring spoon
Spoon
Mixing bowl
Pitcher

Ingredients

1 tablespoon olive oil ((or plant-based butter))
2-3 leeks, trimmed, cut lengthways, and sliced ((or sub onions))
3 cloves garlic, chopped
1 1/2 lbs (700 g) chestnut mushrooms, sliced ((you could use any mushrooms you like))
1 level tablespoon dried tarragon
2 bay leaves
1½ teaspoons wholegrain mustard
4 cups (1 litre) vegan stock ((plus more if necessary))
2 tablespoons nutritional yeast ((optional))
¾ cup (180 ml) unsweetened plant-based milk
Salt
pepper
Fresh parsley, to serve