Vegan Onion Soup

Ingredients


3 cups  Vegetable stock puree
1 Organic sweet onion chopped
1 slice Organic whole grain bread
1 Tbsp Daiya cheese substitute, mozzarella style


Directions


Heat vegetable stock puree in a saucepan on medium.  Stir frequently to avoid sticking.


Add chopped onion to stock and cook until tender.


Float bread on soup and sprinkle Daiya atop.  Melt Daiya in oven warmed to 200 degrees.


Enjoy!

Vegetable Stock Puree

Ingredients


2 quarts water
1/2 large organic red onion
1 cup organic carrots sliced
2 cups sliced white mushrooms
5-4 inch sprigs fresh organic parsley
3-4 inch sprigs fresh organic basil
10-4 inch sprigs fresh organic thyme
2 dried bay leaves
2 tsp iodized sea salt


Directions


Bring water to a boil in a large pot.  


Chop vegetables into 1 inch chunks and add to boiling water.  


Add parsley, basil and thyme sprigs.  


Boil mixture for 10 minutes. 


Add salt and simmer for 30 minutes.


Remove the thyme stems and bay leaves then blend the remaining mixture using a food processor or blender until a smooth liquid is formed.


May be used as a soup base or eaten as a soup.