Tarragon Chick'n & White Bean Soup featuring Tofurky Seasoned Chick'n Shreds

Soup season returns with this tasty soup featuring Tofurky Seasoned Chick'n shreds. It's flavor is enhanced with dried tarragon and French mustard & herb blend. If you don't have access to French mustard & herb blend, substitute with dijon mustard and a little parsley or herbs du provence. No chick'n shreds? Use soy curls or just add a 2nd can of beans. I made cashew cream for this soup(recipe included) but any plant-based creamer works.

INGREDIENTS

2 Tbsp plant-based butter

1 yellow onion, finely chopped

3 carrots, peeled and roughly chopped

1 large celery stalk, finely chopped

2 cloves garlic, minced

1.5 tsp dried tarragon

1.5 tsp mustard & herb seasoning(or 1 Tbsp dijon mustard + 1 tsp herbes duprovence or parsley)

5 cups chicken flavored vegetable broth

8 oz package Tofurky seasoned chick'n shreds

15 oz can cannellini beans, drained and rinsed

8 oz (4 cups packed) baby spinach

1 cup frozen green peas

1 cup non-dairy cream(or cashew cream)

1 Tbsp lemon juice

Salt & pepper to taste

Red chili flakes for serving

DIRECTIONS

**If making cashew cream, add 1/2 cup raw cashews to bowl. Cover with 1/2-2/3 cup boiling water. Let soak while preparing soup.

1. In a stockpot/dutch oven over medium-high heat add vegan butter. Once melted, sauté the onions, carrots and celery until translucent, approximately 5 to 6 minutes. Season well with salt and pepper. Add garlic, tarragon and mustard & herb blend(if using dijon mustard, add it with the broth). Continue to sauté another minute. Slowly pour in the broth. Bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes.

2. Break up Tofurky chick'n shreds and add to soup along with beans. Increase heat to return soup to boil. Once boiling, reduce heat to simmer, cover and continue to cook for 5 minutes.

3. Stir in peas and spinach. Increase heat to return soup to boil. Once boiling, reduce heat to simmer, cover and continue to cook for 5 minutes.

4. If making cashew cream, add cashews along with their soaking water to a blender. Blend until smooth.

5. Stir cream into soup. Continue to simmer 4-5 minutes. Taste and season with additional salt and pepper.

6. Remove soup from stove. Stir in lemon juice. Serve sprinkled with red chili peppers.