Onion and garlic soup

Ingredients for 4 servings:

• 1 shot of olive oil or another oil
• 1 large onion(s)
• 1 garlic bulb(s)
• 1 tbsp, heaped chickpea flour
• 1 ½ tbsp, heaped potato flour
• 2 tsp, heaped vegetable stock powder
• 1 liter almond milk (almond drink)
• 1 tsp, heaped parsley
• 1 tsp lovage
• possibly salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegan, vegetarian, GAT-compliant

Heat the oil in a lidded saucepan over medium heat and sauté the finely diced onions for about 5-10 minutes. You can also put the lid on. Just don’t let it burn, so don’t let the temperature get too high. Sprinkle with the flour and mix everything well, including the vegetable stock powder. Deglaze with a little almond milk and mix well with a wooden spoon or whisk, always making sure there are no lumps. Continue this process until the entire liter is in the pan. Add the chopped garlic and stir in. Now simmer gently with the lid closed. Stir frequently, as the flour and almond milk tend to settle to the bottom. If necessary, reduce the heat and simmer gently for about 20 minutes. Then puree and stir in the herbs. Season to taste with salt and pepper. Since a hand blender doesn’t always get all the chunks, you can run the soup through a sieve before adding the herbs for a smoother texture. As an appetizer, this is definitely enough for four people. If you’re not afraid to serve it, you can also serve croutons.