We’re definitely ready for spring to arrive; and even though it’s just around the corner, there’s still time for another delicious soup recipe to try on one of these chilly late winter or early springtime evenings.
This one is fairly easy to prepare; the longest part is sautéing the onions to caramelize them. Other than the patience for that, you’ll just need a few other ingredients and a blender to make a wonderful, creamy soup that is so dreamy you’ll want to make it on a regular basis.
Dreamy Onion Soup
- 4Tbsp avocado oil
- 8 medium sized yellow onions, sliced (about 8 cups)
- 2 Tbsp ghee
- 1 tsp maple syrup
- 1 tsp pink Himalayan salt
- 2 tsp minced garlic
- 1/4 cup coconut aminos
- 6 cups chicken stock
- 1 cup unsalted roasted cashews
- 2 bay leaves
- 1 Tbsp fresh thyme
- freshly ground black pepper to taste
- In a large stockpot, sauté the sliced onions in the avocado oil over medium heat. Stirring frequently, until the onions begin to brown. (about 15 minutes)
- Stir in the ghee, maple syrup, and salt, and continue to cook for about another 15 minutes until the onions are a deep, rich caramel color.
- Stir in the minced garlic and continue to sauté for another minute or two, until fragrant.
- Stir in the coconut aminos and 5 cups of chicken stock, and add the bay leaves and fresh thyme.. Bring to a boil, then reduce heat to a simmer.
- While the soup is simmering, pour the remaining cup of chicken stock into a blender with the 1 cup of cashews. Blend on high until thick and creamy.
- Remove the bay leaves from the soup, then pour in the creamy cashew mixture and stir well to combine. The soup will be thick and creamy. (You can always add a little extra chicken stock if it’s too thick for your liking.)
- Taste to adjust seasonings. Serve in bowls or mugs with soup spoons and enjoy!
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, BCHHP, CNHP, DHP