Mince the garlic and onion, and fry until soft in oil and butter in a pan.
2
Cut the carrot into small pieces and fry this together with the onion for a couple of minutes.
3
If you have a little white wine left over or a tame beer in the fridge, this is the moment to use it up! Use about 1 dl per serving. Stir it in and bring to a boil.
4
Add sriracha, season well with pepper and a little salt.
5
Add vegetable bullion and water. Let this simmer for 20 minutes with the lid on.
6
Dice the slice of bread and fry it into crispy croutons in the frying pan with oil and a little butter. Season with desired spices.
7
Add plant-based cream and lemon. If you make this dish as part of the weekly menu, set aside 1/3 of the soup. This should be used for vegetable lasagna.
