Vegan Cheeseburger Soup

Ingredients for 6 servings:

• 1 tbsp rapeseed oil
• 150 g soy granules
• 800 ml vegetable stock
• 2 cans of tomatoes, chopped, approx. 400 g each
• 500 g potatoes
• 150 g soy shreds gyros style
• 5 gherkins
• 200 ml soy cream (Soy Cream Cuisine)
• 2 large carrots
• 1 onion(s)
• 2 cloves garlic
• 2 tbsp tomato paste
• 1 tbsp agave syrup
• chili
• Yeast flakes
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Finely chop the onion, put the garlic through a press, cut the carrot into 5 mm pieces and the potatoes into 1 cm pieces. Soak the soy granules. Heat the oil in a large pot, add the onion and garlic and fry briefly. Add the chopped vegetables and brown slightly. Then fry the tomato paste, soy granules and soy gyros. After about 3 minutes, deglaze with the tomatoes and vegetable stock, now stir in the agave syrup and simmer on low heat for 40 minutes. Finally, add the finely chopped pickles, a good dash of cucumber water and the soy cream. Season well with chili, pepper and salt and serve with bread. If you like, add some nutritional yeast for a cheesy flavor.