Roasted Garlic and Mushroom Soup with Croutons

• Ingredients for 2 portions
• 100g Lizza Rustic Bread Baking Mix
• 80ml water
• ¾ tbsp apple cider vinegar
• 2 tbsp olive oil
• 5 cloves of garlic
• 300g of mixed mushrooms
• 2 celery sticks, chopped
• 1 yellow onion, diced
• ¼ cup vegan cream
• 1 cup veggie stock
• Salt to taste
• ½ tsp black pepper powder

Preparation: 15 minutes

Cooking time: 1 hour 30 minutes

Instructions:

1. Preheat the oven at 200°C (top/bottom heat) and place an oven dish filled with water (approx. 100ml) on the bottom. Leave the dish in the oven for the entire process.
2. Add 100ml of tap water and ¾ tbsp of apple cider vinegar to the baking mixture. Knead thoroughly for approximately 2 minutes by hand or by using a mixer with a dough hook.
3. Since the bread doesn’t rise very much in the oven, feel free to mould it into your preferred final shape. If necessary, smooth the surface with a little water.
4. Place the bread on a piece of baking paper in the middle oven rack. Bake at 200°C for 55 minutes. For a crispy crust, increase the temperature to 220°C after 40 minutes.
5. Let the bread cool before cutting it into croutons.
6. Cut garlic cloves from the top and drizzle olive oil and then wrap an aluminium foil or baking sheet on it. Roast it in the oven at 200°C for 30 minutes.
7. Heat olive oil in a pot and add diced onions and celery for sauté for 5 minutes. Add mushrooms and saute till they are golden brown. Season it with salt and pepper.
8. Add veg stock, cream and the roasted garlic in the pot and let it boil on medium low heat for at least 20 minutes.
9. Transfer to a blender or use an immersion blender to pulse until smooth.
10. Garnish with Lizza Rustic bread croutons and serve hot.

Nutritional information (per serving): 368 kcal, 27g carbs, 23g fats, 10g protein, 5g sugar, 8g fibre.