Vegetable Soup with Brie Toast

1. Dice and fry the onions until browned.

2. Add carrot, swede, potato, and shredded no chick strips to the pot.

3. Pour in water, stock, onion salt, garlic powder, turmeric, and tarragon, then simmer until vegetables are soft.

4. Mix cornflour with a little cold water and add to thicken the soup.

5. Toast the bun until golden.

6. Top the toasted bun with brie and serve alongside the soup.

Notes

1. Total syns for the dish are 4.5.