I won’t repeat myself, but another way of eating raw onion is to make an onion purée to incorporate in your meal. In my case today, it was with a hearty vegetable soup. You may be wondering why I always blend my soups. There are some cases when I don’t mix everything but with the amount and the type of vegetables in it, it was just to avoid an argument with my kids, which I was not feeling like having.
The little onion mix was on top of being healthy, was a nice addition in term of taste. Even if added to a warm soup, it still is considered raw as long as it is not too hot. Anyways, kids don’t like hot soups (well in my case).
Preparation time: 20 minutes
Cooking time: 30 minutes
- 1 organic onion
- 2 organic garlic cloves
- olive oil
- 3 organic leeks
- 1 organic sweet potato
- 1 organic Savoie cabbage
- 1 organic celeriac
- 2 cubes of organic onion broth
- 1 cup of organic yellow split peas
- 12 cups of water
- 1 tbsp. (15ml) of turmeric
- salt and pepper
- To start, prepare you onions like in my carrot and onion salad. Thinly slice them, put them on a plate and cover with a a bit of olive oil and salt. Set aside for 15 minutes.
- In the meantime, take a big pot and heat a bit of oil. Add in your vegetables and cook them for 5 minutes. Stir in your peas, your onion broth cubes, the turmeric and some pepper. Gradually add you water one cup at the time and scrub the juices. It will build a nice tasty broth.
- Cook the soup for about 20 minutes or until your vegetables are cooked.
- While it’s cooking, put your onions in a blender with the oil and the garlic. Purée until you get a smooth texture.
- When your soup is cooked, blend with a hand blender. If you prefer to skip this step, its a question of taste if you prefer to keep it in pieces. Adjust the seasoning with the salt and the pepper.
- Serve the soup in your bowls and put about 1 Tbsp (15ml) or more of your onion purée. The amount is a question of taste.