Sauté the onion, celery, and carrots in a large soup pot with about 1/4 vegetable stock until they start to soften. Add in the garlic and mushroom and sauté for a few minutes more.
Add in the vegetable stock, water, potatoes, tomato paste, tamari, herbs, smoked paprika, salt and pepper. Cook covered over medium heat until the potatoes and carrots are tender.
Take about 2 cups of the broth with the vegetables and blend in a blender until smooth. Return the blended sauce to the pot and stir to combine.
Add in the thawed peas and heat through for about 5 minutes.
Serve with a crusty bread and a salad for a complete meal.
