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.
|4 tbsp||oil or vegan butter|
|1 l||veggie bouillon|
|3 tbsp||brown mustard or personal favorite|
|125 ml||vegan cream soy or rice based|
|1 handful(s)||fresh parsley and chives|
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
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.
Tip: Serve with breadsticks. 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.
|Ingredients||brown mustard, endives, flour, fresh parsley and chives, oil, vegan cream, veggie bouillon|
|Courses||appetizer, main course, soup|
|Special Diets||no-added sugar, nut-free, peanut-free|
|Difficulty||level 2 (average)|
|Cooking time||15-30 minutes|
|Number ingredients||5-10 ingredients|
|Preparation method||cooking, frying|
|Type of dish||soup|