Endive and Mustard Soup

Name: Endive and Mustard Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 tbsp oil (or vegan butter); 60 g flour; 1 l veggie bouillon; 3 tbsp brown mustard (or personal favorite); 125 ml vegan cream (soya or rice based); 1 handful fresh parsley and chives; 2 pods endives

A spicy but creamy soup that is not only loved by mustard fans. If you really don’t like endives, you can replace it with white cabbage. Boil the cabbage with the soup for 15 minutes.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

Servings: 4

4 tbsp

oil or vegan butter
60 g

flour
1 l

veggie bouillon
3 tbsp

brown mustard or personal favorite
125 ml

vegan cream soya or rice based
1 handful

fresh parsley and chives
2 pods

endives

Instructions

Mustard Soup

In a large pan, heat up 3 tbsp of the oil (or vegan butter) and mix in the flour. Stir gently and let it soften for about 10 minutes
Bring the vegetable broth to the boil and pour it gradually into the pan while stirring. Let it simmer for another 10 minutes.
Add the mustard and stir it in until it’s fully dissolved. Then add the cream
Add the parsley and chives and set the pan aside

Endives

slice the endives length-wise into wafer-thin slices and wash them.
add the leftover 1 tbsp of oil (or vegan butter) and fry the endives until they are soft and have browned edges.
Done! Split the soup across 4 deep plates or bowls and add the endives.

Notes

Tip: Serve with bread sticks. You then have either a tasty piece of bread to dip in the soup or something to nibble on while waiting for the soup to cool down.