Onion and leek soup with ouzo and saffron

Ingredients for 4 servings:

• 1 liter vegetable broth
• 2 pinches of saffron threads
• 450 g onion(s)
• 3 stalk(s) leeks
• 2 garlic cloves
• 3 tbsp olive oil
• 2 tsp flour
• 3 tbsp ouzo
• 200 ml soy cream (Soy Cream Cuisine)
• 120 g cheese substitute (vegan cheddar)
• Sea salt and pepper, black
• 8 slices of baguette

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Heat the vegetable stock in a small saucepan, add the saffron, and dissolve it slightly. Remove from the heat and set aside. Wash, peel, and thinly slice the onions and leeks. Peel the garlic cloves and finely chop half of them. Heat the olive oil in a soup pot. Sauté the onion and leek rings over medium heat, then dust with the flour and fry for about 5 minutes until golden brown. Briefly fry the chopped garlic, then deglaze with the ouzo. Add the saffron stock to the vegetables, bring everything to a boil, and simmer uncovered over medium heat for 15 minutes. Preheat the oven to 225°C (top/bottom heat). Pour the soy milk into the soup, bring to a boil, and simmer for another 10 minutes. Coarsely grate the cheddar cheese. At the end of the cooking time, season the soup with salt and pepper. Toast the bread slices in olive oil in a hot oven for 1-2 minutes on both sides until golden brown, then remove. Leave the oven on. Divide the finished soup among ovenproof terrines. Rub the toasted bread with the remaining garlic clove and divide it among the terrines, ideally covering the soup completely. Sprinkle with cheese. Bake the portions in the hot oven for 8-10 minutes, then season with pepper and serve hot. You can also find the recipe here on my blog: https://www.vegan-cooking-with-thalija.de/zsuppe2