Start by prepping and chopping the vegetables
Heat the butter in a large pot, add in the celery, leeks and shallots and fry for around 5 minutes before adding in the garlic, pepper and mushrooms
Once they have been frying for a further 5-8 minutes add the tamari, smoked paprika and sage, pop the kettle onto boil and mix the boiling water with the stock cube
Pour in the stock, vegan cream and season generously with salt and pepper, pop the lid on and leave to simmer on a low heat for around 10 minutes
Taste test adding a little more seasoning or spices to the pot if needed, then microwave the pouch of rice and quinoa, add to the soup and stir together
Taste test one last time and serve up with a garnish of your favourite fresh herbs.