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Vegan mosterdsoep

Recipes Vegan Gluten-free Sugar-free Lunch Soup

I didn't actually eat mustard soup often until last weekend, when I enjoyed a delicious fresh mustard soup at a sheep farm. It was so tasty that I wondered why I never make it myself. This vegan mustard soup is wonderfully pure, not sharp, and contains no dairy. Add some freshly baked mini spelt rolls for dipping and you have a lovely meal! Here you'll find the recipe to make your own spelt rolls.

Recipe

Vegan mustard soup

This recipe is quick and easy. With this delicious soup your dinner is complete! Try something different and make this mustard soup!

Course	Starter, lunch, main course
Kitchen	Dutch
Servings	For approx. 4 people

Preparation time

Preparation time	20 min
Total	20 min

Equipment

Soup pot
Ladle
Bowl
Measuring jug

Ingredients

500 ml vegetable stock
2-3 tablespoons coarse mustard (taste and add more to suit)
125 ml soy cream (or another plant-based cooking cream)
15 g rice flour
15 g coconut oil
1.5 tablespoons arrowroot or 1 tablespoon maizena
optional: a sprig of chives or basil

Vegan mustard soup

Put the coconut oil in a large soup pot, warm it and add the rice flour. Fry briefly: this helps give the soup more body. Then add the vegetable stock fairly quickly.
Put the mustard and soy cream in a separate bowl and stir well until smooth. Then add this to the stock in the pan.
Bring to a boil and let simmer for 5 min. Then add the arrowroot and stir well. Let the soup cool and garnish with some fresh chives or basil.

Cooking mode Prevents your screen from going to sleep

This vegan mustard soup is lovely as a light lunch or as a starter. The coarse mustard gives the soup a spicy, full flavour, while the soy cream provides a creamy texture. Taste while cooking and add extra mustard if desired.

Serve the soup warm and garnish with some fresh chives or basil for a bright finish. The soup can also be made in advance and reheated easily. Store any leftovers in a sealed jar in the fridge.

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