This Vegan Onion & Tarragon Soup has a wonderful intense aniseed flavour from the tarragon. And by cooking the onions, celery, and carrot over a low heat, before adding the water, allows their flavours to develop and blend so well when the tarragon is added.
Tarragon
With sweet aniseed and vanilla flavours Tarragon, belonging to the Sunflower family, has many potential health benefits including lowering blood sugar and relieving pain – read more about Tarragon here.
How To Make Vegan Onion & Tarragon Soup
Equipment you will need
Step 1 – Heat 15ml / 1 tablespoon of oil in a large saucepan. Add the onions and cook over a medium-low heat for 10 minutes, stirring frequently.
Step 2 – Remove some of the onion from the pan and set aside for decoration. This is optional but it does make the dish look nice when serving.
Step 3 – Add the garlic, carrots and celery, stir and continue to cook, stirring, for a further 5 minutes. This helps to build the flavours and create a good stock when the water is added.
Step 4 – Now add the soy sauce, salt, pepper, tarragon, and freshly boiled water. Stir, cover, and bring to the boil. Reduce the heat and simmer for 8-10 minutes until the carrot and celery are soft.
Before adding the salt, you may want to give it a little taste test as you may find the salt from the soy sauce is enough. I prefer to add both!
Step 5 – Blend with a hand-held blender and then sieve, over a large bowl, through a fine-meshed sieve for a lovely smooth texture.
If you haven’t got a hand-held blender, you can process it in a food processor but you may need to do it in a couple of batches. At this stage, the blended soup will make about 1200mls. When sieved, there will be at least 1 litre of soup remaining.
You can eat the soup without sieving it but it really does make a difference to the texture. Any pulp leftover from sieving can be added to a pasta sauce or spread on bread and butter!
Step 6 – Decorate with onion that was set aside and serve with vegan cheese on toast or my garlic croutons.
Made this soup? If so, please leave a comment in the comments box at the end of this recipe, I would love to hear from you. ????????
Other Soups
Creamy Celery
Butter-Roasted Butternut Squash
Carrot & Chickpea
Curried Parsnip
Courgette & Smoked Paprika
Happy Onion Soup making and ENJOY! ????????
Vegan Onion & Tarragon Soup
- 23/02/2021
- 4
- 45 min
- 126 Cals/Serving
- Print this
Ingredients
- 15 ml / 1 tablespoon oil
- 4 medium onions sliced (approximately 500g / 1lb when peeled)
- 4 large carrots, peeled and diced small (approximately 350g / 12oz when topped, tailed and peeled)
- 2 sticks celery, finely sliced
- 4 cloves garlic
- 15ml / 1 tablespoon dark soy sauce
- 2.5ml / ½ teaspoon freshly ground salt
- 2.5ml / ½ teaspoon freshly ground black pepper
- 15ml / 1 tablespoon fresh tarragon, finely chopped
- 750 ml / 25fl oz (1 pint 5fl oz) freshly boiled water
Directions
- Step 1
- Heat the oil in a large saucepan. Add the onions and cook over a medium-low heat for 10 minutes, stirring frequently.
- Step 2
- Remove some of the onion from the pan and set aside for decoration (optional).
- Step 3
- Add the garlic, carrots, and celery, stir and continue to cook, stirring, for a further 5 minutes.
- Step 4
- Now add the soy sauce, salt, pepper, tarragon, and freshly boiled water. Stir, cover, and bring to the boil. Reduce the heat and simmer for 8-10 minutes until the carrot and celery are soft.
- Step 5
- Blend with a hand-held blender and then sieve through a fine-meshed sieve for a smooth texture.
- Step 6
- Decorate with onion that was set aside and serve with vegan cheese on toast or my garlic croutons.
