Green bean soup with tarragon

Preparation:

1. Dice the onion, slice the carrots and turnips into rounds, then sauté them in hot oil over high heat, stirring constantly, for a few minutes.
2. Add the crumbled
3. Smoked Lentil Salam and the crushed garlic, then continue sautéing. Sprinkle with ground red pepper, salt, pepper, and tarragon, and add the bay leaf.
4. Add the green beans and chopped bell pepper, then pour in enough water to cover. Add additional salt and seasoning to taste, then simmer over low heat until the green beans are tender.
5. Gradually mix the vegan cream into a little hot soup, then stir it into the boiling soup.
6. Finally, add the juice of half a lemon and cook for a few minutes until done.

Enjoy!