Endive and Mustard Soup
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
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4 tbspoil or vegan butter
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60 gflour
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1 lveggie bouillon
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3 tbspbrown mustard or personal favorite
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125 mlvegan cream soya or rice based
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1 handfulfresh parsley and chives
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2 podsendives
Instructions
Mustard Soup
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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
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Bring the vegetable broth to the boil and pour it gradually into the pan while stirring. Let it simmer for another 10 minutes.
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Add the mustard and stir it in until it’s fully dissolved. Then add the cream
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Add the parsley and chives and set the pan aside
Endives
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slice the endives length-wise into wafer-thin slices and wash them.
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add the leftover 1 tbsp of oil (or vegan butter) and fry the endives until they are soft and have browned edges.
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Done! Split the soup across 4 deep plates or bowls and add the endives.
Notes
Tip:Â 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.
