The lovely team down at Clearspring sent me a huge care package filled with an amazing selection of delicious snacks and ingredients, I just couldn’t wait to get tucked in!
It has been irregularly cold (for Gibraltar) and us poor souls are not very apt for sub 15 degree temperatures so I decided to make some soup. Not any soup though, onion soup… my absolute fave!
I actually learnt how to make this soup from my sister, I remember she visited me while i was at uni and (to help combat those sub 15 degree temps again) we made some homemade onion soup. Back then, we used beef oxo cubes but today I used Brown Rice Miso.
2-3 Tbsp Olive Oil
8 Medium Onions (Sliced)
3 Garlic Cloves (finely chopped)
2-3 Shallots (optional)
2 Tbsp Vegan Stock*
2 Litres Water
3 Tbsp Brown Rice Miso
1 Tsp Thyme
1 Tsp Grated Ginger
Pinch of Salt and Pepper
* My go to Vegan Stock is Marigold brand.
In a large pot, add olive oil and heat on medium-high heat.
Add onions, garlic and shallots and cook till softened.
Add remaining ingredients and bring to a boil.
Reduce heat and leave simmering for 20mins approx.
Serve immediately or store away in storage containers. Keep it chunky or blend for a smoother (but thick) soup.
Serve with warm bread for the ultimate cosy experience.
Tip: If you don’t like it thick, just add more water.
Nutritional Info: (Per serving of 6)
109 Cals | 4.6F | 13.9C | 2.7P
Free from Gluten | Wheat | Dairy | Egg | Soy
You can also find much more Vegan recipes here.
All recipes created by The Muscle Bakery and subject to copyright.