Serves : 2
People keep joking about how summers over but I'm refusing to let the Negatrons bring me down. Let's be practical though it's been getting pretty cold and whilst I'm hardly reaching for my winter coat, I have been eating a lot more warm comforting foods. That includes this soup, for which I waited precisely no seconds after cooking to start eating. Which is why I now have blisters all over my mouth. Smart move, sister.
Ingredients
Soup
- 1 white onion
- 1 red onion
- 2 small shallots
- 2 cloves garlic
- 6 cups vegetable broth
- 1 tbsp nutritional yeast
- 1 tsp wholegrain mustard
- 1/2 tsp marmite/vegemite
- 1 dinner roll
- 1 tbsp vegan butter
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- Vegan parmesan
- Fried onions
Croutons
- Cut the dinner roll into half inch thick chunks. You can use any bread you like, but a dinner roll is the amount that you're aiming for.
- In a sauce pan, slowly melt the butter and mix in the paprika and maple syrup but don't let it boil.
- When fully melted, take off the heat and mix in the bread. You'll need to mix it fast to make sure it all gets coated. Once mixed, leave to sit for a couple of minutes to soak up any leftover residue.
- Heat in a non-stick frying pan over medium heat for a few minutes on each side. You'll know its done when the sugar in the syrup has started to caramelise and blacken a little in places.
- Thinly slice the onions and cook down on a low heat in a pan until soft - about 10 minutes. Stir the onions continuously so that they all cook evenly.
- Add the minced garlic to the pan and cook for a further couple of minutes.
- Pour in the vegetable broth, nutritional yeast, wholegrain mustard and marmite. Bring to the boil and simmer for 10 minutes.
- Plate up!
- I found this parmesan cheese in Tesco but but you could use nutritional yeast or even better- vegan gruyere if you have it.
- You could also garnish with truffle oil or fresh parsley.
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