This Vegan Mushroom and Tarragon Soup is a delightful and healthy option for those seeking a plant-based meal. Rich in flavor and made with fresh mushrooms, tarragon, and simple ingredients, this soup is perfect for any occasion.
The recipe is straightforward, making it an excellent choice for both novice and experienced cooks. Enjoy this comforting vegan recipe that highlights the earthy taste of mushrooms and the aromatic notes of tarragon.
Hearty Vegan Mushroom and Tarragon Soup
This soup combines sautéed mushrooms with aromatic vegetables and fresh tarragon, creating a warm and satisfying dish. It takes about 30 minutes to prepare and serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 500g fresh mushrooms, sliced
- 4 cups vegetable broth
- 1 teaspoon dried tarragon or 2 tablespoons fresh tarragon, chopped
- Salt and pepper to taste
- 1 cup coconut milk or any plant-based cream
- Fresh tarragon leaves for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms are browned and their moisture has evaporated, about 8-10 minutes.
- Pour in the vegetable broth and add the tarragon. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup using an immersion blender until smooth, or transfer to a blender in batches. Return to the pot.
- Stir in the coconut milk or plant-based cream and heat gently. Season with salt and pepper to taste.
- Serve hot, garnished with fresh tarragon leaves if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 180kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 18g
