Easy rosemary and mustard garden soup

Rosemary and Dijon mustard sounds like an unusual combination but it works very well. The outcome is a very hearty and healthy soup, great as a starter or even as a main.

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.

Phil from Exceedinglyvegan

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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)

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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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