• 3 cups beefless vegetable stock
• 2 yellow onions
• 1 Tbsp. garlic , chopped
• 1 Tbsp. garlic powder
• 1 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 1 Tbsp. cornstarch

• 1 slice whole wheat bread
• 1 ounce soy Parmesan cheese
• 1/2 Tbsp. parsley flakes
• 1 tsp. garlic powder

To make soup: Bring beefless stock up to a boil. In a small bowl, mix 1 tablespoon of cornstarch to 1 tablespoon of water. Mix together until smooth and add to the stock when it comes to a boil. Add the sliced onion, garlic, 1 tablespoon garlic powder, sea salt, black pepper, and simmer for 10 to 15 minutes or until onions are soft. Ladle soup in a bowl and top with croutons.


To make croutons:
Preheat oven to 300°. Place 2 slices of whole wheat bread on a sheet tray. Top the bread with the soy cheese, 1 teaspoon garlic powder and parsley flakes. Bake for 10 to 15 minutes or until bread is crunchy like a crouton. Take out of oven and let cool down. When the bread is cool, cut into 1/2-inch pieces.

Per serving: 106 calories, 6g fat, 8g protein, 22g carbohydrates, 4g dietary fiber