HEALTHY ONION SOUP (Vegan)
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.
Look forward to seeing you guys make this! Don’t forget to tag us if you make it, we love to see. Find us on all social outlets @themusclebakery/ @themusclebaker 🙂
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