Mock turtle soup (dark herb soup)

Ingredients

• 1 onion
• 1 carrot
• 150 g celery (a small head)
• ½ turnip
• 1 l vegetable broth (or the water from cooking rice)
• 1 tablespoon herbes de Provence
• 40 g vegan butter
• 40 g flour
• Juice of 1 lemon
• A pinch of cayenne
• Salt to taste

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of cayenne pepper
• What to use instead of carrots

Instructions

1. Chop the vegetables and cook them in the broth with the herbs until tender, about 30 minutes. Blend everything.
2. For the dark roux, cook the flour in the vegan butter over medium-low heat, stirring and scraping the bottom constantly, until it's the color of the inside of a bar of plant-based milk chocolate, about 10 minutes. Careful at the end: it darkens quickly and keeps toasting off the heat.
3. Add the roux to the soup little by little, whisking, until it has the texture of a thin plant-based cream.
4. Add the lemon juice, cayenne and salt and let it simmer for 5 minutes.

Nutrition facts

Approximate, per serving (about 336 g). Calculated with data from USDA FoodData Central.