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Cesnecka (aka Czech garlic soup) is a common starter in the Czech Republic. Czech cuisine is not exactly the most vegan-friendly, and most recipes call for loads of lard, butter, and chicken/beef broth. So here's my veganized version that is much more heart-healthy and Czech-approved! Garnish with vegan cheese, if you like.

Recipe Summary

25 mins
40 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat margarine in a medium-sized pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, 3 to 5 minutes. Add caraway seeds, salt, and pepper and cook for another minute. Add water and mix in bouillon. Bring soup to a boil, about 5 minutes. Add potatoes, adjusting water as needed to cover potatoes by a few inches. Reduce heat to a simmer and cook until potatoes are soft, but not mushy, 15 to 20 minutes.

  • Meanwhile, toss cubed bread in a pan with margarine over medium heat. Sprinkle salt, pepper, oregano, onion powder, and garlic powder on top. Cook, shaking the pan occasionally to cook evenly, until crouton are crisped, about 10 minutes.

Cook's Notes:

You can also use regular veggie bouillon or veggie stock, but the chicken flavor is more savory.

Feel free to use store-bought croutons in place of homemade. When making homemade, you can use olive oil in place of vegan butter.

Nutrition Facts

239 calories; protein 5.1g; carbohydrates 38.9g; fat 7.6g; sodium 813.2mg. Full Nutrition