Vegan Cesnecka

Cesnecka (aka Czech garlic soup) is a common starter in the Czech Republic. Czech cuisine is not exactly the most vegan-friendly, and most recipes call for loads of lard, butter, and chicken/beef broth. So here's my veganized version that is much more heart-healthy and Czech-approved! Garnish with vegan cheese, if you like.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 239 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 1 small onion, chopped
• salt and ground black pepper to taste
• 5 cups water
• 3 potatoes, diced
• 1 tablespoon caraway seeds
• 1 pinch garlic powder, or to taste
• 1 pinch onion powder, or to taste
• 6 cloves garlic, crushed, or more to taste
• 2 tablespoons vegan margarine (such as Earth Balance®)
• 1 tablespoon vegan margarine (such as Earth Balance®)
• 1 tablespoon vegetarian chicken-flavored bouillon granules
• 2 slices bread, cubed, or more as needed
• 1 pinch oregano, or to taste

Recipe Instructions

Step 1

Heat margarine in a medium-sized pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, 3 to 5 minutes. Add caraway seeds, salt, and pepper and cook for another minute. Add water and mix in bouillon. Bring soup to a boil, about 5 minutes. Add potatoes, adjusting water as needed to cover potatoes by a few inches. Reduce heat to a simmer and cook until potatoes are soft, but not mushy, 15 to 20 minutes.

Step 2

Meanwhile, toss cubed bread in a pan with margarine over medium heat. Sprinkle salt, pepper, oregano, onion powder, and garlic powder on top. Cook, shaking the pan occasionally to cook evenly, until crouton are crisped, about 10 minutes.