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Endive and Mustard Soup

Votes: 10
Rating: 3.2
Rate this recipe!

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.



4 tbspoil or vegan butter
60 gflour
1 lveggie bouillon
3 tbspbrown mustard or personal favorite
125 mlvegan cream soya or rice based
1 handful(s)fresh parsley and chives
2 podsendives

instructions10 min

    Mustard Soup
    1. 1

      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

    2. 2

      Bring the vegetable broth to the boil and pour it gradually into the pan while stirring. Let it simmer for another 10 minutes.

    3. 3

      Add the mustard and stir it in until it's fully dissolved. Then add the cream

    4. 4

      Add the parsley and chives and set the pan aside

    1. 5

      slice the endives length-wise into wafer-thin slices and wash them.

    2. 6

      add the leftover 1 tbsp of oil (or vegan butter) and fry the endives until they are soft and have browned edges.

    3. 7

      Done! Split the soup across 4 deep plates or bowls and add the endives.

    Recipe 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.

    Ingredientsbrown mustard, endives, flour, fresh parsley and chives, oil, vegan cream, veggie bouillon
    Coursesappetizer, main course, soup
    Special Dietsno-added sugar, nut-free, peanut-free
    Difficultylevel 2 (average)
    Cooking time15-30 minutes
    Seasonautumn, winter
    Number ingredients5-10 ingredients
    Tastecreamy, savory
    Preparation methodcooking, frying
    Type of dishsoup
    Otherssupermarket friendly

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