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🍲 Vegan Herb Soup with Wild Garlic and Garlic Croutons

402 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly firm 400 g
• onions, yellow 1 pc.
• olive oil 3 tbsp
• white wine, dry 100 ml
• vegetable broth 1 L
• baguette 0.5 pc.
• salt pinch
• garlic, granulated pinch
• wild garlic 40 g
• parsley, fresh 20 g
• dill, fresh 20 g
• vegan fresh spread, herbs 150 g
• sugar pinch
• Vemondo Vegan Cream 4 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes, peel them, and cut them into small cubes.
3. 3. Halve the onion, peel it, and cut it into cubes as well.
4. 4. Heat 2 tablespoons of olive oil in a pot over high heat.
5. 5. Fry the onion cubes for about 2 minutes.
6. 6. Add the potato cubes.
7. 7. Deglaze the mixture with white wine.
8. 8. Fill the pot with vegetable broth.
9. 9. Let the soup simmer covered for about 20 minutes.
10. 10. Cut the baguette into small cubes.
11. 11. Mix 1 tablespoon of olive oil, a pinch of salt, and garlic granules in a bowl.
12. 12. Toss the baguette cubes in the oil mixture until evenly coated.
13. 13. Spread the cubes evenly on a baking sheet.
14. 14. Bake the croutons for about 8 minutes until golden brown.
15. 15. Wash the wild garlic, parsley, and dill.
16. 16. Shake the herbs dry.
17. 17. Pluck the leaves from the stems if necessary.
18. 18. Chop the herbs roughly.
19. 19. Carefully remove the croutons from the oven.
20. 20. Let the croutons cool down.
21. 21. Add the chopped herbs and 1 tablespoon of vegan herb spread to the soup.
22. 22. Blend the soup until smooth.
23. 23. Season the soup with salt and sugar to taste.
24. 24. Serve the soup on deep plates.
25. 25. Garnish each plate with 1 tablespoon of vegan cream and the garlic croutons.

Nutrition per serving

• kcal: 402
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 49 g