Ingrédients
- 2 tbsp olive oil
- 3 large white onions, halved then sliced fine
- 3 tsp sea salt
- 1 tsp ground white pepper
- 1 tbsp fresh thyme leaves
- 2 tsp dried sage
- 1 tbsp plain flour/gf flour
- 1 cup/240ml vegan friendly white wine
- 1 tbsp tomato puree
- 1.5 litres hot vegetable stock
- 1 bay leaf
- 1 sprig rosemary
- 1 x 250g pouch Merchant Gourmet Tomatoey French Puy & Green Lentils
- 6 slices french baguette, day old bread works best, cut to the size of your bowls.
- 1 clove garlic
- Grated vegan cheese
Méthode
- First up place a large heavy based sauce pan over a low heat and add the olive oil.
- When the pan is hot, add the onions with the salt, pepper, thyme and sage. Allow the onions to sweat down and caramelise for approximately 15-20 minutes.
- At first it will look like there’s way to many onions in the pan, but after a little while they will shrink right down.
- When the onions are golden, add the flour and stir well. Cook out the flour for a minute or so before deglazing the pan with the white wine. Bring the liquid to a boil before adding the hot vegetable stock, tomato puree, bay leaf, rosemary and Merchant Gourmet Tomatoey French Puy & Green Lentils.
- Place a lid on the sauce pan & let the soup cook away for 15-20 minutes.
- Pre heat your grill to 180C degrees.
- Before serving your soup. Toast your slices of baguette. Cut the garlic clove in half and rub the cut side on both sides of the toasted bread.
- Ladle the soup into your bowls and float a slice of toasted baguette on the surface of the soup in each bowl. Add a handful of vegan cheese on top of each piece of bread. Place your bowls on to a flat baking tray then place them under the grill for 2 minutes.
- Once the cheese has melted and gone nice and golden, serve and enjoy!
Good to know!
This recipe is packed full of plant-protein, making it a great alternative to meat.
1 comment
Just cooking the soup now – smells good! But I just noticed I hadn’t put the tomato puree in. It’s listed in the ingredients but when and how should it be used? I’ve chucked it in with the liquid but should it be cooked with the flour? Thanks!