2 large leeks
4 cloves garlic
2-4 cups of mushrooms
4 cups of vegetable broth
2 tbsp coconut oil (or other oil)
1 package soft tofu
2 tbsp Worcestershire
2 tbsp braggs liquid aminos (optional)
1 tbsp rosemary
3 tbsp nutritional yeast
Salt and pepper to taste
Wash your parsnips, cut up into uniform pieces, wrap in tinfoil and bake in the oven at 375 for about 15 minutes.
Mince garlic and thinly slice your leeks and mushrooms. Sauté oil, garlic and leeks over medium heat until leeks soften slightly or about 5 minutes. Move half of the leek, garlic mixture into your blender or food processor.
Add your mushrooms into the pan and sauté with the Worcester and liquid aminos until cooked. In your food processor add the tofu, half of the baked parsnips, rosemary, nutritional yeast and salt and pepper and blend until smooth.
In a large soup pot add the vegetable stock, blended mixture, mushrooms and the remaining parsnip. Bring to a boil and check for additional seasoning. Top with some Dulse flakes and arugula and enjoy!