This vegan mushroom soup is healthy, filling, and packed full of flavour. Featuring tarragon and wholegrain mustard, it makes for a delicious lunch or light dinner that's low-fat, dairy-free, and gluten-free.
2-3leeks, trimmed, cut lengthways, and sliced(or sub onions)
3cloves garlic, chopped
1.5lbs(700 g) chestnut mushrooms, sliced(you could use any mushrooms you like)
1level tablespoondried tarragon
4cups(1 litre) vegan stock(plus more if necessary)
¾cup(180 ml) unsweetened plant-based milk
Salt and pepper to taste
Fresh parsley, to serve
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Heat the oil in a large saucepan on medium heat. Add the sliced leeks and cook for 4-5 minutes or until starting to soften, stirring regularly.
Once the leeks have started to soften, add the chopped garlic and cook for another 2-3 minutes.
Next, add the mushrooms and cook for 7-8 minutes or until they begin to soften. There will be some liquid from the mushrooms, so it can help to turn up the heat here to really get them going.
Once soft, add in the tarragon, bay leaves, wholegrain mustard, and vegan stock. If using nutritional yeast, also add this. Season well with salt and pepper, bring to a boil, then reduce the heat and simmer for 5 minutes.
After 5 minutes, add the plant-based milk and adjust the seasoning. Simmer for another couple of minutes.
Turn off the heat, remove the bay leaves, and blitz using a hand blender. You could also transfer to a larger, more powerful blender (working in batches if necessary).
Serve with a drizzle of cashew cream, chopped fresh parsley, and crusty bread.
Mushrooms: I've used chestnut (or cremini) mushrooms in this recipe, but you could use closed cup, button, portobello, or even wild mushrooms.Fresh tarragon: If using fresh tarragon, the general rule is to use approx. three times as much as dried. So in this case, approx. three tablespoons of chopped fresh tarragon.Save some stock: If you want to make sure you have a thick soup, don’t use all the stock at the start. If the soup is too thick after blending, you can simply add a little more liquid at that point.Thicken with potato: To do this, cut one or two medium potatoes into 1 cm chunks and add to the pan along with the stock. The total cooking time for this recipe will increase by around 10 minutes, at which point you should be able to easily pierce the potatoes with a knife.Plant-based milk: My personal preferences would be oat, cashew, or soya milk. You could also try tinned coconut milk, but just be aware that this will significantly increase the fat and saturated fat in the recipe. Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock and plant-based milk that are certified or labelled as such. You’ll want to do the same for any vegan cream etc. that you use when serving.Storage: You can store this soup in the fridge for up to four days or freezer for up to six months.If you liked this recipe, you might also enjoy: