for 4

Vegetables

1 tbsp	rapeseed oil
3	onions, cut into thin slices
400 g	carrots, cut into approx. 2 cm pieces

Soup

7 dl	vegetable bouillon
1	bay leaf
4 sprig	thyme
	salt and pepper to taste
1 tbsp	red wine vinegar

To serve

½ dl	vegan cream substitute, beaten until light and frothy
1 tbsp	rape seeds

How it's done

Vegetables

Heat the oil in a pan. Add the onions, sweat for approx. 15 mins., stirring occasionally until the onions turn brown and soft. Add the carrots, cook for approx. 2 mins.

Soup

Pour in the bouillon, add the bay leaf and thyme, bring to the boil. Cover and cook over a medium heat for approx. 20 mins., season to taste. Remove the bay leaf and thyme, add the vinegar, puree the soup.

To serve

Plate up the soup, top with the whipped cream, sprinkle with the rapeseeds.

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