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Lean onion soup

Vegan Onion Soup

This light, meatless soup definitely deserves a spot in your weekly menu. It's quick to make and full of onion aroma — a fragrant, tasty vegetable soup loaded with onions. A great choice for vegetarians and anyone eating plant-based.

lakshmi-777

Recipe author

Composition / ingredients

Servings:

Onion

White cabbage

500

Carrots

Water

Vegetable oil

0.33

Peppercorns (6 is fine too)

Bay leaf

Flour

Salt

Dill (for serving)

Lemons (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

34 kcal

GI: 83 / 0 / 17

Cooking method

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Shred the cabbage. Grate the carrot on a medium grater and cut all the onions into medium dice. In some of the vegetable oil, sauté the onion until translucent. Cover the onion with water, add the cabbage, and bring to a boil. Then add the grated carrot and the seasonings: bay leaf, black peppercorns, and salt. Cook for 15 minutes. In the remaining vegetable oil, toast the flour, stir it into the soup, and bring back to a boil. Let the soup rest for about 10 minutes. Serve the soup with chopped herbs and a slice of lemon. Enjoy!