It's so easy to prepare - simply sauté a large white or yellow onion together with a large garlic clove and a couple of spring onions (the white part only, reserve the green for other recipes), until soft and tender.
Season with salt, pepper and grated or ground nutmeg.
Add enough veggie stock to liquidise the soup with a hand blender, until the soup reaches a thick consistency. If the soup is too thin, you can thicken it with a slurry (flour and water mixture), if it's too thick, add a little more stock.
For a silky finish add a dash of Alpro Cooking Cream Light.
I added cooked lentil pasta to the soup (as protein) and decorated it with an oven-baked onion blossom which was divine, and parsley.
Alison has a passion for vegan cooking and loves sharing this enthusiasm with others. She believes food can be simple to prepare and delicious to eat. Whilst being a vegetarian most of her life she has now transitioned to a vegan lifestyle after becoming more aware about the negative impact of the dairy and egg industry on our health, the environment and the animals themselves.
