Topped carrot soup (vegan)

Topped carrot soup (vegan)


Serves 4


4 carrots

1/2 white onion

4 stalks of celery

1 clove of garlic

1 vegetable stick cube

1 slice of brown bread

1 tbsp of olive oil

Vegan cheese alternative to taste

Salt and pepper to taste


Peel and dice the onion, and gently fry in a dash of olive oil. Chop the celery and add to the pan.

Peel and chop the carrot, then add to the pan, stirring. Add just boiled water so that the vegetables are covered by 1 cm of water.

Crumble in the vegetable stock cube and stir. Add a finely cut clove of garlic. Allow the pan to boil for a couple of minutes, then reduce to a summer.

Meanwhile, cut the slice of bread into chunks and fry it in the remaining olive oil to make croutons.

When the carrots are soft, take the pan off the heat and blend until smooth with a hand blender.

Serve the soup with the croutons and grated cheese alternative as toppers. Add salt and pepper to taste.


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