Easy rosemary and mustard garden soup

INGREDIENTS (3 portions):

Soup ingredients:

• 1 leek
• 200g mushrooms of your choice
• 1 heaped tsp minced garlic
• 2 medium size carrots
• 450g potatoes
• 2 - 2 1/2 stock cubes
• 1 1/2 tbsp tomato puree
• 1 1/2 tbsp Dijon mustard
• Dash of pepper
• 1 small spring of rosemary
• 1 large courgette (zucchini)

Other ingredients :

• Vegan protein of your choice (I used firm cube tofu, but it would definitely work well with beans or all varieties or lentils)
• 1 tbsp extra virgin olive oil (optional but beneficial for flavour)

METHOD:

Slice 1 leek, chop up 200g of mushrooms and sauté in a large soup pot with 1 1/2 tsp of minced garlic.

In the meantime boil 0.75l of water (roughly this much, you might have to add a bit more towards the end).

When the leek and mushrooms are softened and slightly browned add the boiling water to the pot and add 450g of cubed potatoes, 2 medium size sliced carrots and all other ingredients plus your vegan protein of choice (apart from the courgette; cube and add 5 minutes before you finish cooking so it doesn't get too soft. Let cook for 20 minutes. For extra flavour add 1 tbsp of extra virgin olive oil (that's optional).

Serve with a slice of bread and enjoy!

If you like hearty soups you might also like my warming hummus soup. You can find the recipe here.