Belgian Endive Soup [Vegan]

This unassuming yet delectable soup is surprisingly easy to prepare, yielding a rich and satisfying flavor experience. Tender Belgian endives harmoniously combine with rich cream and velvety potatoes to create a sumptuous purée, elevated by the earthy sweetness of butter-kissed mushrooms. Elegant and delicious!

Contents

Belgian Endive Soup [Vegan]Belgian Endive Soup, a delectable vegan treat! To craft this masterpiece, gather the following: * 2 tablespoons olive oil * 1 small onion, diced * 3 cloves garlic, minced ? 4 cups vegetable broth, low sodium ? 1 large Belgian endive, peeled and chopped ? 1/2 cup cashew cream (see note) ? Salt and pepper to taste ? Fresh parsley or chives for garnish For the Garnish:For the Soup:Vegan Delight: A Creamy Belgian Endive Soup Recipe Are you ready for a taste adventure? This vegan version of Belgian endive soup is a game-changer. With its velvety texture and subtle sweetness, it’s sure to become your new go-to comfort food. Ingredients: * 2 large Belgian endives, peeled and chopped * 1 tablespoon olive oil * 1 small onion, finely chopped * 3 cloves garlic, minced * 4 cups vegetable broth * 1 cup cashew cream (see note) * 1 teaspoon smoked paprika * Salt and pepper, to taste * Fresh parsley or chives, for garnish Note: To make the cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Drain and blend with 1/2 cup fresh water until smooth. Instructions: 1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent. 2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. 3. Add the chopped Belgian endive and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the endive is tender. 4. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, returning it to the pot. 5. Stir in the cashew cream and smoked paprika. Season with salt and pepper to taste. 6. Serve hot, garnished with fresh parsley or chives. Enjoy your creamy, dreamy Belgian endive soup!Belgian Endive Soup (Vegan)

Belgian Endive Soup, a delectable vegan treat! To craft this masterpiece, gather the following:

* 2 tablespoons olive oil
* 1 small onion, diced
* 3 cloves garlic, minced
? 4 cups vegetable broth, low sodium
? 1 large Belgian endive, peeled and chopped
? 1/2 cup cashew cream (see note)
? Salt and pepper to taste
? Fresh parsley or chives for garnish

For the Garnish:

2 tablespoons vegan butter
2 cups mushrooms, sliced
1/2 teaspoon brown sugar
Salt and pepper, to taste

For the Soup:

2 tablespoons vegan butter
2 sweet white onions, diced
6-8 heads of endive
2 potatoes
2 cups of vegetable broth or filtered water
1 cup soy cream
Salt and pepper, to taste
A pinch of nutmeg
Two sprigs of fresh tarragon, chopped finely (optional)

Vegan Delight: A Creamy Belgian Endive Soup Recipe

Are you ready for a taste adventure? This vegan version of Belgian endive soup is a game-changer. With its velvety texture and subtle sweetness, it’s sure to become your new go-to comfort food.

Ingredients:

* 2 large Belgian endives, peeled and chopped
* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 3 cloves garlic, minced
* 4 cups vegetable broth
* 1 cup cashew cream (see note)
* 1 teaspoon smoked paprika
* Salt and pepper, to taste
* Fresh parsley or chives, for garnish

Note: To make the cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Drain and blend with 1/2 cup fresh water until smooth.

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the chopped Belgian endive and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the endive is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, returning it to the pot.
5. Stir in the cashew cream and smoked paprika. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives.

Enjoy your creamy, dreamy Belgian endive soup!

Heat a substantial skillet over a moderate flame. Add vegan butter. Add half the mushrooms; cook them on medium-low heat for about 5 minutes or until they begin to soften, then reduce heat further if necessary to prevent burning. Add remaining mushrooms. Continue sautéing for an additional 7-10 minutes, or until the mushrooms are nicely hued with a subtle brownness around their edges. Add brown sugar, allowing the mixture to cool for an additional three minutes to ensure optimal caramelization develops. Salt and pepper as desired. Set aside.
Melt 2 tablespoons of unsalted butter in a large saucepan over medium heat. Add onions. Occasionally stirring, cook for five minutes, or until the onion reaches a golden brown colour.
Cut endives in half lengthwise. Thinly slice crosswise. Slice potatoes thinly and cut into uniform 1/2-inch cubes. Add endives and potatoes to the pot, then let them simmer for approximately 10 minutes, or until they start to tenderize.
Allow the stock to come to a gentle simmer. Allow the mixture to cook and simmer for approximately 40 minutes, or until the vegetables have reached a tender consistency.
Process in blender until smooth. Add a generous dollop of cream, a pinch of freshly grated nutmeg, a sprinkle of flaky sea salt, and a few grinds of black pepper to taste.
As the aromatic vapors waft up from the steaming bowls, guests are treated to a harmonious union of flavors: tenderly ladled soup, richly sautéed mushrooms, and a delicate sprinkle of tarragon’s subtle charm.