Hello! How are you enjoying the Virtual Vegan Potluck so far? It’s great to see all the participants and all of their tasty looking recipes. I feel so inspired!
Years ago now, I spent two years practicing a Vegetarian diet. During that time I didn’t eat as healthily as I should have. Plus I wasn’t exposed to the endless amount of interesting and tasty recipes available today. I’m not a vegetarian anymore but lately I’ve been introduced to many Vegan recipes and ideas. I can understand why anyone would become Vegan. My body felt so good after eating anything Vegan. A great reward for your mind, body and soul.
Anywho, I’m a big soup fan so I decided to dedicate a Vegan soup for this potluck. Although soup is a more of a winter thing, I could eat it any time of the year. Especially when I use fresh vegetables from the local markets. Yum!
Preheat a 4 quart soup pot over medium heat. Saute onion and celery in the oil with a pinch of salt until soft. Add garlic and cook until fragrant, 30 seconds or so.
Add carrots, potatoes, thyme, tarragon, vegetable broth and salt. Cover and bring to a boil. Once boiling, lower heat to a simmer, add pasta and cook until pasta and vegetables are soft, about 10 more minutes.
Add agave, tomato sauce and frozen peas and heat through (5 minutes or so.) Remove from heat. It tastes better the longer you let it sit, but give it at least 10 minutes. Taste for salt and seasoning, and serve.