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Easy rosemary and mustard garden soup
The idea for this soup came when I browsed the fresh herbs and spices section in my local supermarket and came across fresh and very fragrant rosemary. I realised that frustratingly all recipe suggestions on the label were for meaty and fish dishes. So I thought I need to challenge that view! And after a bit of research I came up with this soup. It's very nourishing, tasty and easy to make.
INGREDIENTS (3 portions):
- 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)
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.
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