Endive and Mustard Soup

A spicy but creamy soup.

If you don't like endives, you can replace with white cabbage. Boil the cabbage with the soup for 15 minutes.

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


Servings: 4 persons
  • 4 tbsp
    oil or vegan butter
  • ½ cup
  • 4 cups
    veggie broth
  • 3 tbsp
    brown mustard or personal favorite
  • ½ cup
    vegan cream soya or rice based
  • 1 handful
    fresh parsley and chives
  • 2 pods


Mustard Soup

  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. Bring the vegetable broth to the boil and pour it gradually into the pan while stirring. Let it simmer for another 10 minutes.
  3. Add the mustard and stir it in until it's fully dissolved. Then add the cream
  4. Add the parsley and chives and set the pan aside


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


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.

Cuisines: Dutch
Difficulty: level 2 (average)
Cooking time: 15-30 minutes
Season: autumn, winter
Number ingredients: 5-10 ingredients
Taste: creamy, savory
Preparation method: cooking, frying
Type of dish: soup
Campaigns: VeggieChallenge

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