Ingredients

• ¼ cup margarine
• 4 onions, sliced
• 1 tsp sugar
• 1 tbsp flour
• 2½ cups water
• 2½ cups onion broth
• ½ cup red wine
• croutons
• vegan cheese, sliced (Earth Island Mozzarella works well, but I’m looking forward to trying Daiya’s)

Method

1. Melt the margarine in a soup pot. Stir in the sugar. Add the onions and cook until caramelized (about 10 minutes).
2. Stir in the flour until the mix thickens.
3. Add the water, broth and wine. Bring to a boil, then simmer covered for 10 minutes.
4. Ladle the soup into ramekins, placing a single layer or croutons on top, then multiple layers of the sliced cheese
5. Bake at for 10 minutes at 220°C.

I got this recipe out of Fresh’s first cookbook, Juice For Life. It’s tasty and does well with a dash or two of cayenne. If you can get a hold of it, fresh marjoram will taste a lot better than dried.

Recipe

• 3 tbsp ground coriander
• 2 tbsp vegetable oil
• 2 onions
• 6 cloves garlic
• 2 tbsp marjoram
• 3 carrots
• 1 sweet potato
• 6 cups vegetable stock
• ¼ cup cilantro
• ½ tsp salt

1. Toast the dry coriander in the bottom of the pot on medium heat for about 3 minutes to release the flavour.
2. Toss in the onions and garlic to cook for a bit.
3. Add the carrots and sweet potato and let cook for a bit more.
4. Toss in everything but the cilantro and let simmer.
5. Blend and serve with a little topping of cilantro.