This vegetarian take on French Onion soup builds on the flavors of slowly caramelized onions in a balsamic reduction. I used the picture from my award-winning caramelized onions because sometimes food disappears fast around here.
Feel free to sub whatever veggies you have, broccoli would be a great. I had a box of quick cooking Barley which makes this recipe come together in much less time. However, whole barley or hulled Barley is a much better choice nutrition wise, packed full of fiber and other important nutrients. If you have the time (1 hr) go with the real stuff.
2 Garlic cloves Minced
1 Onion Minced
2 carrots chopped
1 Zucchini chopped
1 Yellow Squash Chopped
Green beans (frozen or fresh)
Spices (Rosemary, Oregano, Salt & Pepper, Red pepper flakes)
4 cups Water
1½ Cups Quick cooking Barley (Pearled that has been steamed & dried like oats)
Saute garlic & onions until brown, add rest of veggies.
Brown slightly, add spices (start with tsp. if not sure amount).
Add water & Barley, bring to a boil, reduce to a simmer, cover.
If using quick barley, check in 8-9 minutes (45 min. for hulled/whole barley),Taste, add more seasoning if needed (i.e. is it bland? Add few more tsp.at a time of herbs., stir, taste again).
I love my new red, shiny Vitamix. It has the strength of 10 kitchen appliances and makes the most velvety smooth soup you’ve ever tasted. Did I mention it cooks it to the perfect temperature too? This was a quick fix soup I made the day it arrived, as in “QUICK, what do I have to throw in this puppy?”
3 crowns of broccoli and or assorted greens (Bok Choy, Spinach etc.)
Half an Onion, Sliced
2 Garlic cloves
½ Package of Silken Tofu or 1-2 Cups Milk (almond)
Clean broccoli and greens if using. Place with sliced onion in a baking dish or cookie sheet.
Season heavily with cracked black pepper and lightly with salt, drizzle or spray with olive oil.
Bake at 350 degrees for 10-20 minutes.
Place roasted veggies in blender, add ½ package of Tofu or 1 cup milk; Blend.
Add few tablespoons of Nutritional Yeast.
Taste, season with more S&P or Nut. Yeast if needed, adjust creaminess with more tofu/milk or water if too thick. If using Vitamix, blend on high for 4-5 minutes or until heavy steam comes through opening. If using conventional blender, pour into pot to heat up if desired.
A creamy soup packed full of flavor from a quick roast in the oven with garlic and onions. The thickness and creaminess come from a surprising, low-fat, protein rich ingredient and the asparagus adds Vitamin K, Folate and anti-inflammatory properties. This recipe also works great with broccoli!
Many times I make this soup after we have had a Roaster for supper and cut most of the meat off. In this case I bought a small fryer chicken just to make this soup for a friend and her family and saved some of the meat for a later meal. It made a huge pot, enough to feed their family of 4 with leftovers and some for our dinner as well.
Since my last post mentioned big bowls of pasta & garlic bread and my garden is beginning to overflow with tomatoes I believe I will share my beloved tomato sauce recipe…I like to make a huge batch and freeze in mason jars to use as needed. This is not only an Italian sauce (we use on our homemade pizza’s, calzones, pastas) but also a fabulous soup with a chunk of toasted Ciabatta bread. YUM!