Veg
By Jamie Oliver
Ingredients
4 onions
4 cloves of garlic
30g unsalted butter
4 fresh bay leaves
½ a bunch of fresh thyme (15g)
2 tablespoons balsamic vinegar
30g rye or wholemeal flour
500ml scrumpy cider
1.2 litres organic vegetable stock
1 heaped teaspoon red miso paste
2 large free-range eggs
1 teaspoon English mustard
Worcestershire sauce
80g mature Cheddar cheese
½ teaspoon Marmite
2 bread rolls
olive oil
Top Tip
If you liquidise this soup it makes a fantastic gravy to go with a roast dinner and all the trimmings – Yorkshire puddings, roast potatoes . . . veg galore!
To make vegetarian: use anchovy-free Worcestershire sauce.
Method
Find the recipe!
For the full recipe, head to page 80 of Veg.
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