Onion Soup with Brown Beer

Ingredients:

• 1 kg medium onion
• 4 cloves of garlic
• 30gr of unsalted butter
• 200gr large carrot
• 400gr parsnip
• 2 tbsp flour
• 200gr vegan bacon (optional)
• 1 tbsp dried thyme
• 1L vegetable stock
• 300ml brown beer (We use Leffe Bruin, can use alcohol free)
• small hand full of fresh celery leaf

Instructions

1. Cut the onions into thin rings and the garlic finely. Heat the butter in a soup pan and fry the onion and garlic for 20 minutes. on low heat. Stir occasionally.
2. Meanwhile, peel the carrot and parsnip, and cut the vegetables into pieces of 2cm. Add the carrot, parsnip, flour and vegan bacon to the pan and fry for 5 min. on low heat.
3. Add the thyme, stock, and beer. Bring to a boil and let it simmer for 25 min. cook over low heat.
4. Coarsely chop the celery leaves, remove the pan from the heat, and stir the celery into the soup.
5. Serve with dark brown bread. Leftovers can be saved in the fridge up to three days, and reheated on low heat.

Adapted from: Albert Heijn