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)

INSTRUCTIONS

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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