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

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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