When I was a little girl, I read a book about this family where the father worked in a factory which produced canned plum soups. Savory ones! And since then I’ve had a terrible craving for this savory plum soup. I also added a lot of onions and some cream and I really loved the outcome. Serve it with crispy buns and fresh parsley.
serves 4-6 people
- 2 Tbsp oil
- 2 Tbsp vegan margarine or oil
- 8 medium onions
- pinch of salt
- pinch of ground black pepper
- 24 oz / 680 ml plum compote (keep the liquids)
- 4 ¼ cups / 1 l hot water
- 1 tsp dried thyme
- 1 Tbsp balsamic vinegar
- ½ Tbsp vegetable stock powder or some salt to taste
- 4 Tbsp soy sauce
- ½ cup / 100 ml vegan cream or make your own
- fresh parsley for garnish
Heat up some oil and margarine in a thick-bottomed pot. Add sliced onions, salt and pepper. Fry for about 5 minutes. Pit the plums if needed and add them to the frying onions. Also add the plum compote liquids and hot water. Boil for a couple of minutes and add thyme, balsamic vinegar, vegetable stock powder and soy sauce. Boil until the onions are soft. Add vegan cream and boil for another couple of minutes. Add fresh parsley, bring to a boil and remove the heat. Serve the soup with crispy toasted buns.