This soup is so perfect for a cold winter day. While I ate it, my daughter kept coming by the table and plucking the croutons out of it. She'd stick one in her mouth and run back to Yo Gabba Gabba on the TV. When she was finished with one crouton, she'd come back for another. Great stuff! Here's the recipe...
4 C vegetable broth
1/2 C plain soy milk
1 large yellow onion, diced
5 cloves garlic, minced (or more, to taste)
1 bay leaf
2 T dried or fresh parsley
1 T olive oil
1 T fine sea salt
1/2 tsp ground black pepper
Several pieces of bread (I used the 3-seed bread from Central Market)
1/4 C vegan mozzarella, shredded (optional)
- Toss everything except the bread and mozzarella into a large pot. Heat to a boil, stirring occasionally.
- When the pot boils, reduce heat to low. Cover and simmer for half an hour.
- While the soup is cooking, cut the bread up into large pieces. Place it on a cookie sheet in a 425 degree oven for 10 minutes.
- When everything's cooked up, remove the bay leaf and discard. Then just top the soup with croutons and mozzarella. It's so yummy! Beware wayward toddlers as they will steal your croutons.
The Vegan Slow Cooker: Simply Set It and Go
Forks Over Knives - The Cookbook