Meatless tarragon ragout soup

Preparation: Peel the vegetables (carrots, parsley root, celery) and cut them into uniform cubes. Finely chop the onion and garlic, and slice the mushrooms.

Sautéing: Heat the oil in a large pot and sauté the onion until translucent. Add the garlic, carrots, and parsley root, then sauté for 2-3 minutes while stirring.

Adding mushrooms and celery: Add the mushrooms and cook until their liquid has slightly evaporated. Stir in the celery, then pour in the vegetable stock.

Seasoning: Add the tarragon, then season with salt and pepper to taste. Cook for about 15-20 minutes until the vegetables are tender.

Peas and thickening: Add the green peas and cook for another 5 minutes. If you prefer a slightly thicker soup, mix a tablespoon of flour with a little water or broth until smooth, then stir it into the soup.

Creaming and flavoring: Mix the Vegan crema with the lemon juice, then carefully stir in a small amount of hot broth to prevent curdling. Pour the mixture back into the soup and bring it to a brief boil for a few minutes.

Serving: Serve hot, sprinkled with fresh tarragon or parsley.

Tip: You can use chickpeas instead of or alongside the mushrooms to make it more filling. It is a simple yet delicious dish that everyone will love!