for 4 person

Soup

1 ½ tbsp	olive oil
2	shallots, coarsely chopped
300 g	carrots, cut into approx. 2 cm pieces
250 g	celeriac, cut into approx. 2 cm pieces
3 sprig	thyme, leaves torn off
8 dl	vegetable bouillon
2 dl	coconut milk
	salt and pepper to taste

Vegan bacon

4	rice paper
	water, for brushing
1 tbsp	olive oil
1 tbsp	soy sauce
1 tsp	maple syrup
¼ tsp	dried porcini mushroom, finely chopped
¼ tsp	garlic powder
½ tsp	smoked paprika

To serve

½ dl	coconut milk
2 sprig	thyme, leaves torn off

How it's done

Soup

Heat the oil in a pan. Add the shallots, sauté for approx. 2 mins. Add the carrots, celeriac and thyme, cook for approx. 4 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 25 mins. until soft. Blend the soup, stir in the coconut milk, heat through and season.

Vegan bacon

Brush both sides of the rice paper with water, place 2 sheets on top of each other. Cut into strips approx. 3 cm wide, place on a baking tray lined with baking paper. In a small bowl, combine the oil with all the other ingredients up to and including the paprika. Brush both sides of the rice paper strips with the mixture, allow to absorb for approx. 5 mins. Brush both sides again with the marinade.

To bake

Approx. 6 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow the vegan bacon to cool slightly on the tray.

To serve

Plate up the soup, garnish with the coconut milk and thyme, serve with the bacon.

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