Vegan Beer Soup

Method

10 min prep · 20 min cook

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft.

2. Pour in the beer and vegetable broth, then add the thyme and sage. Season with salt and pepper. Bring to a simmer.

3. Mix the almond milk and cornstarch mixture together then pour into the soup. Stir well until the soup thickens slightly.

4. Serve hot with croutons on top.

Courses: Dinner, Lunch, Winter

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