Serving: 4
Serving Size: 1 cup

3 cups beefless vegetable base
1 cup yellow onions, thinly sliced
1 tablespoon garlic, chopped
1 teaspoon garlic powder
½ teaspoons sea salt
¼ teaspoon black pepper
1 tablespoon corn starch + 1 tablespoon water, mix to make slurry
½ teaspoon rosemary, chopped
½ teaspoon thyme, chopped
1 ounce parmesan

Bring beefless stock up to a boil and add cornstarch slurry to the soup. Mix 1 tablespoon of cornstarch to 1 tablespoon of water. Mix together until smooth and add to the soup when simmering. Add the sliced onion, garlic and rest of the seasoning, herbs and simmer for 10-15 minutes or until onions are soft. Ladle soup in a bowl and top with 5-6 croutons and a pinch of parmesan cheese.

Croutons:
2 Ezekiel bread slices
½ tablespoon parsley flakes
1 teaspoon garlic powder

Preheat oven to 300 degrees. Cut bread into ½ inch pieces and toss the bread with the garlic powder and parsley flakes. Place bread on a sheet tray. Bake for 10-15 minutes, or until bread is crunchy like a crouton. Take out of oven and let cool.

Per serving: 106 calories, 2 grams fat, 1 grams protein, 22 grams carbohydrates, 4 grams dietary fiber