Chunky Onion Broth with Pastry Lids
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 3 onions (chopped)
- 2 carrots (chopped)
- 1 medium potato (chopped)
- 1.333 cups vegetable stock (more if needed)
- 1.333 cups Soy milk (plus extra for brushing)
- 1 Tbsp freshly chopped thyme
- salt
- peppers
- 7 ozs vegan Puff pastry
Preparation steps
1.
Heat the oil in a pan and gently cook the onions and carrots until soft but not brown, adding a little stock to keep onions moist.
2.
Add the stock and the potatoes and continue cooking over a low heat for a few minutes.
3.
Stir in the soya milk and bring to a boil, then cover and simmer for 10-15 minutes until the vegetables are soft, stirring occasionally. Add extra stock if the soup is too thick.
4.
Spoon into soup bowls.
5.
Preheat the oven to 200°C (180° fan) 400°F gas 6.
6.
Roll out the puff pastry, about 1/2cm thick and cut out 4 rounds to fit the bowls. Dampen the edges of the bowls and place the pastry rounds on top. Brush with soya milk.
7.
Bake for about 15 minutes, until the pastry is golden.
