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
Ingredients
Servings:
4
persons
-
4 tbspoil or vegan butter
-
½ cupflour
-
4 cupsveggie broth
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3 tbspbrown mustard or personal favorite
-
½ cupvegan cream soya or rice based
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1 handfulfresh parsley and chives
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2 podsendives
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.
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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: 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.
