TARRAGON TUSCAN SOUP

Amazingly delicious and completely soul satisfying, this delicious Tarragon Tuscan Soup is the perfect soup on a cold winter day.  Snuggle up with a bowl of delicious veggies in an amazingly hearty flavorful tarragon cream broth.   Comfort food at its best, this soup-stew is sure to please everyone in the family making it an ultimate Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients and gluten free.

I love to use cashew cream to create a delightfully thick and creamy texture that a soup like this requires.  We had originally used butter bean cream for this recipe, but, we kitchen tested the recipe again and ultimately, we felt the cashew cream worked better for this recipe.

Ingredients

• Soup Base Ingredients:
• 2 leeks (cut in half lengthwise, then thinly sliced, place in a bowl of water to remove and sand, then drain and rinse well)
• 2 celery stalks (finely chopped)
• 2 carrots (sliced in pennies)
• 1 Tablespoon minced garlic
• 2 Tablespoons flour (we used gluten free flour)
• ½ cup white wine (we used Vegan sovereign blanc white wine or any Vegan dry white wine will work equally well)
• 1 cup vegetable broth (Pacific Organic Vegetable Broth - see recipe notes*)
• 4 cups water (see recipe notes*)
• 3 Tablespoon minced onions (dried minced onions)
• 2 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 1/2 teaspoon thyme (dried)
• 1/8 teaspoon sweet paprika
• 1 ¾ teaspoon tarragon (dried/crushed)
• 2 teaspoons sea salt (+/- to taste – see recipe notes*)
• ¼ teaspoon pepper (+/- to taste)
• 1/2 teaspoon red pepper flake (+/- to taste)
• 2 cup almond milk (unsweetened, plain plant milk of choice)
• 2 Tablespoons Nutritional Yeast
• 1/8 teaspoon cayenne pepper (optional)
• 6 medium Yukon Gold potatoes (cut into 2 inch chunks)
• 2 –15.5 oz. cans cannellini beans (drained and rinsed)
• 2 small zucchinis (cut into small rounds)
• 1 yellow squash (cut into small rounds)
• 2 cups baby spinach (packed, fresh baby spinach)
• Cashew Cream Ingredients:
• ½ cup raw cashews (soaked)
• Boiling water – just to cover the cashews; this water will be discarded later
• ¾ cup unsweetened plain almond milk (or plant milk of choice)

Instructions

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2. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the leeks, celery, and carrots. Sauté over medium-high heat for 5 to 7 minutes until the veggies are tender.  (If needed to prevent sticking, add 1 – 2 Tablespoons of vegetable broth or water).  
3. Add the minced garlic and sauté for one minute.
4. Sprinkle the flour over the sautéed veggies and cook the flour for a few minutes. The cooked veggies and the flour will be very lumpy, then add the white wine and stir.  Cook for several more minutes.
5. ..................................

for full instruction please see : monkeyandmekitchenadventures.com

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