Peruvian Sweet Onion Soup Recipe

2014-10-16-Peruvian Sweet Onion Soup
1/4 cup of coconut oil
2 tablespoons of olive oil
heaping tsp each of nutritional yeast, celery seed, thyme, and basil.
pinch of turmeric, cumin, and coriander
6 sweet onions, quartered, sliced thin (a mandolin works well)
4-6 stalks of celery, sliced thin
4 cloves of garlic, finely grated
1 diced potato
3 tbsp unbleached or coconut flour
1 litre of vegetable stock (beef style ideal)
500 ml almond milk
500ml water
One cup of frozen or canned peas
tbsp of balsamic vinegar
salt and pepper to taste
400ml (one can) of coconut milk
On medium heat, melt the oils together in a stock pot or large saucepan. Add all spices and seeds, and allow them to toast in the oil for about a minute, becoming fragrant and more vivid/deep in colour. Next, add the onions, celery, and potato. Bring the heat to medium high and sauté the onions until uniformly translucent and soft. Next, add the flour, and stir it in evenly, allowing it to cook and slightly thicken a bit longer. Next, add the stock, almond milk, and water. DO not add the coconut milk until the end. Bring this to a full boil and cook it until potato disappears or falls apart, and onions and celery are a lovely texture (about 20-30 mins). Be sure to stir here and there to keep the onions from settling and burning on the bottom. Once you are satisfied with the cook on your soup, you can puree it with an emulsion blender for a smooth soup, or leave it as is for a traditional soup. Either way, now is the time that you add the vinegar, coconut milk, and peas. If using frozen peas, add them toward the end of the boil, and if pureeing the soup- add them just after pureeing and cook for long enough to thaw/cook the peas. Be sure to stir often. After tasting, salt and pepper to your preference. Many also love dill in this soup. This whole process takes less than an hour, and makes about 4 litres of delicious soup.

Leave a Reply

Your email address will not be published. Required fields are marked *