Vegan Cesnecka Recipes
VEGAN CESNECKA
Cesnecka (aka Czech garlic soup) is a common starter in the Czech Republic. Czech cuisine is not exactly the most vegan-friendly, and most recipes call for loads of lard, butter, and chicken/beef broth. So here's my veganized version that is much more heart-healthy and Czech-approved! Garnish with vegan cheese, if you like.
Provided by Alana L
Categories Potato Soup
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat margarine in a medium-sized pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, 3 to 5 minutes. Add caraway seeds, salt, and pepper and cook for another minute. Add water and mix in bouillon. Bring soup to a boil, about 5 minutes. Add potatoes, adjusting water as needed to cover potatoes by a few inches. Reduce heat to a simmer and cook until potatoes are soft, but not mushy, 15 to 20 minutes.
- Meanwhile, toss cubed bread in a pan with margarine over medium heat. Sprinkle salt, pepper, oregano, onion powder, and garlic powder on top. Cook, shaking the pan occasionally to cook evenly, until crouton are crisped, about 10 minutes.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 38.9 g, Fat 7.6 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 2 g, Sodium 813.2 mg, Sugar 2.7 g
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