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

1. 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.
2. 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.
3. Cook the soup for about 20 minutes or until your vegetables are cooked.
4. While it’s cooking, put your onions in a blender with the oil and the garlic. Purée until you get a smooth texture.
5. 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.
6. 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.