Food For Thought

Recipeasy: Creamy Onion Soup

Recipeasy: Creamy Onion Soup

Kayla Sheely , 11/05/2015

Whether you are looking to adopt a nutrient-dense, plant-based diet or are just trying to find healthier alternatives to some of your favorite dishes, we have great recipes on our site to suit your tastes! Some of our recipes can look a little intimidating, though. That’s why we created a weekly segment called RecipEASY — to make healthy eating easier. We (Kate and Kayla) make a recipe from our site and break it down to give you helpful tips and modifications. Since neither of us are professional chefs, we are always looking for ways to simplify healthy recipes!

This week we made…

Creamy Onion Soup 

This tasty soup recipe is quick and easy! Just make sure you have a box of tissues near by…

Our shopping list was a short one today. It included: onions (4!), vegetable broth, cauliflower, no-salt seasoning, raw cashew butter, black pepper, and onion powder. Find the full list of measurements here.

The first thing we did was chop and dice 4 large onions. We bought red onions, but you could also try it with sweet onions (probably a safer bet) or white onions.

As we’ve mentioned before in our vlog, we have a “love cry” relationship with onions. It didn’t take long before we were both bawling our eyes out, with mascara everywhere. But we finally got through the chopping and let the onions simmer on the stove in vegetable broth until they were translucent. The recipe says you only need ⅛ cup of vegetable broth to start with, but that didn’t even cover the bottom of our giant soup pan so we added a bit more.

While the onions were simmering, we cut up the head of cauliflower and measured out the onion powder and no-salt seasoning. By the time we were done chopping the cauliflower, the onion was about done. After we added the cauliflower, seasonings, and the remaining vegetable broth to the pot, we let it simmer for 30 minutes.

In the meantime, Kate and I recovered from our very emotional onion cutting session.

Thirty minutes later, we measured out the cashew butter and added it to a food processor with our soup to achieve a creamy consistency. Due to the amount of soup the recipe makes, we had to blend it in two batches.

After the soup was nicely blended, we poured it back into our pot on the stove to keep it warm and added a bit of black pepper to serve.

At first, I was a little worried that the soup would have an overpowering onion flavor, but the cauliflower gave the soup a creamy consistency and it mellowed out the onion flavor. It was delicious!

Try this onion soup for yourself and let us know what you think!


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