There is something about an earthy onion, garlic and rosemary soup – I originally made this over Christmas and it served a delectable starter for guests I was staying with. A tribute to the wonderful cooking they had provided – this was my meagre offering in return…. The stock I used for the original dish was from the remnants of part boiled swede and parsley.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
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