Mustard soup – vegan

Ingredients for 2 servings

For the mustard soup

• 80 g carrot – peel and cut into 1-cm cubes
• 50 g onions – peel and cut into rough cubes
• 40 g  Celery into 1-cm pieces
• 1 clove of garlic (approximately 7 g) – peel and chop coarsely
• 2 TBSP wholemeal spelt flour

Liquid ingredients and spices

• 500 ml vegetable broth
• 200 ml soy cream
• 2 TABLESPOONS peanut oil
• 50 g of organic mustard
• 1 note of saffron (0.125 g)
• Crystal salt
• Pepper from the mill
• 1 sprig of marjoram – the leaves pluck
• 1 TBSP finely chopped parsley

Preparation

Preparation time about 10 minutes cooking/baking time approx. 20 minutes

The peanut oil in a saucepan, heat it and fry the carrots, celery, onions, garlic, and saffron, about 3 Min. for a short time. Then stir in the flour and immediately pour in the vegetable stock.

Once the boil and season with salt and pepper. Reduce the heat and about 15 Min. simmer. Then add soy cream, mustard and marjoram in a blender until smooth.

The mustard soup with salt and pepper to taste, two soup bowls and serve with parsley.

Nutritional values per Serving

• Calories: 411 kcal
• Carbs: 16 g
• Protein: 6 g
• Fat: 35 g