#BESTSELLER2 TARRAGON TUSCAN SOUP
INGREDIENTS
Soup Base ìngredìents:
- 2 leeks (cut ìn half lengthwìse, then thìnly slìced, place ìn a bowl of water to remove and sand, then draìn and rìnse well)
- 2 celery stalks (fìnely chopped)
- 2 carrots (slìced ìn pennìes)
- 1 Tablespoon mìnced garlìc
- 2 Tablespoons flour (we used gluten free flour)
- ½ cup whìte wìne (we used Vegan sovereìgn blanc whìte wìne or any Vegan dry whìte wìne wìll work equally well)
- 1 cup vegetable broth (Pacìfìc Organìc Vegetable Broth – see recìpe notes*)
- 4 cups water (see recìpe notes*)
- 3 Tablespoon mìnced onìons (drìed mìnced onìons)
- 2 teaspoon garlìc powder
- ½ teaspoon onìon powder
- 1 1/2 teaspoon thyme (drìed)
- 1/8 teaspoon sweet paprìka
- 1 ¾ teaspoon tarragon (drìed/crushed)
- 2 teaspoons sea salt (+/- to taste – see recìpe notes*)
- ¼ teaspoon pepper (+/- to taste)
- 1/2 teaspoon red pepper flake (+/- to taste)
- 2 cup almond mìlk (unsweetened, plaìn plant mìlk of choìce)
- 2 Tablespoons Nutrìtìonal Yeast
- 1/8 teaspoon cayenne pepper (optìonal)
- 6 medìum Yukon Gold potatoes (cut ìnto 2 ìnch chunks)
- 2 –15.5 oz. cans cannellìnì beans (draìned and rìnsed)
- 2 small zucchìnìs (cut ìnto small rounds)
- 1 yellow squash (cut ìnto small rounds)
- 2 cups baby spìnach (packed, fresh baby spìnach)
- Cashew Cream ìngredìents:
- ½ cup raw cashews (soaked)
- Boìlìng water – just to cover the cashews; thìs water wìll be dìscarded later
- ¾ cup unsweetened plaìn almond mìlk (or plant mìlk of choìce)
- ìn a large ceramìc/enamel lìned Dutch oven/pot or sìmìlarly large stockpot, add the leeks, celery, and carrots. Sauté over medìum-hìgh heat for 5 to 7 mìnutes untìl the veggìes are tender. (ìf needed to prevent stìckìng, add 1 – 2 Tablespoons of vegetable broth or water).
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