Bread Soup with Vegetables (vegan)
Halve rolls and cut into thin slices. Peel onions, quarter and cut into strips. Peel and finely chop celery, parsnip and carrots. Toast coriander and caraway seeds in a dry pan until fragrant. Crush in a mortar. Heat 2 tablespoons of oil in a saucepan and saute onions with diced vegetables for about 2-3 minutes or until translucent on medium heat. Add coriander and caraway blend and deglaze pan with beer. Add broth and simmer for about 5 minutes on low heat.
Rinse chives, shake dry and cut into rings. Heat remaining oil in a pan and toast rolls until crispy. Arrange in soup bowls.
Season soup with salt and pepper, pour over bread and sprinkle with chives. Serve immediately.