Mushroom and Tarragon Soup

Makes 6 portions of soup.

INGREDIENTS:

  • 10 flat or portobello mushrooms
  • 200g of whole cashew nuts
  • 1 small leek
  • 1 red onion
  • 1 clove of garlic
  • 1 small carrot
  • 10g of fresh tarragon
  • 10ml of tamari sauce
  • 10ml of cold pressed rapeseed oil
  • 5g fine pink himalayan salt
  • 5g ground black pepper
  • 1 litre of water

METHOD:

  • Place a thick based large saucepan onto the
    heat and turn the heat on medium
  • Add your oil
  • Allow to heat up while you roughly chop your
    onion, garlic, leek and carrot.
  • Place these into the pan and cook for a few
    minutes until they have softened.
  • Slice your mushrooms and add then to the
    pan and allow to cook.
  • Cover with your 1 litre of water
  • Add your cashew nuts, tarragon, tamari and
    salt and pepper.
  • Bring to the boil and simmer for 5 minutes.
  • Place into your blender and blend on full
    speed until the soup is smooth and creamy.