French Onion Soup Makeover | A Plant-Based Twist on a Classic, Vegan and Irresistibly Tasty

Ingredients:

➡️For the soup:

• 500g brown onions, peeled and chopped
• 200g potatoes, peeled and chopped
• 1 tbsp garam masala
• 20g coconut cream
• 125ml dry white wine
• 1 liter water
• Olive oil
• Sea salt flakes
• Ground black pepper

➡️For the shallot chutney:

• 200g banana shallots (echalion), finely sliced
• 1/2 tsp chipotle chili flakes
• 1 tsp muscovado sugar
• 2 tsp balsamic vinegar
• 100ml dry white wine

➡️For serving:

• Ciabatta bread

Serve 2-3

Method:

Prepare the Soup:

• Heat a pot with some olive oil over medium heat.
• Add the chopped onions and cook until they become soft.
• Stir in the garam masala and continue cooking.
• Pour in the white wine to deglaze the pot and stir well.
• Add the chopped potatoes and coconut cream, stirring to combine.
• Pour in the water and bring the mixture to a boil.
• Reduce the heat to low and let it simmer for about 40 minutes.

Prepare the Shallot Chutney:

• While the soup is simmering, heat a frying pan with some olive oil over medium heat.
• Add the sliced shallots and cook until they become soft.
• Stir in the chipotle chili flakes and add the dry white wine. Let it come to a boil.
• Add the muscovado sugar and balsamic vinegar, then reduce the heat.
• Allow the shallots to cook until they become soft and glazed, stirring frequently to prevent burning.

Finish the Soup:

• Season the soup with sea salt flakes and ground black pepper to taste.
• Use a stick blender or a regular blender to blend the soup until it’s creamy smooth.

Serve:

• Ladle the soup into bowls.
• Spread the prepared shallot chutney on slices of ciabatta bread.
• Place the bread on top of the soup in each bowl. Enjoy your delicious vegan French onion soup with shallot chutney and ciabatta bread!