St. Louis is going through some bizarre weather fluctuations. Last week, it was like deathly cold, then the weekend brought some Springtime weather, and yesterday the monsoons struck! I made this soup a few days ago when it was very chilly outside. Luckily, onions and garlic are always on hand in the pantry and they are just perfect for making some soup. I found this incredibly easy recipe for roasted garlic and onion soup on Haalo's blog. It calls for the simplest ingredients, and a short list at that. It practically cooks itself. It is very low in calories, and yet bursting with flavors. It is 100% vegan. What a winner! See Haalo's post for the detailed recipe with beautiful pictures.
Roasted Allium Soup
1. Preheat oven to 350F.
2. On a baking sheet, spread 3 red onions (halved but not peeled) and a head of garlic (intact, only the outer dry skin removed and the root cut off). Toss with 1.5 T olive oil and roast for 1 hour or until vegetables are soft and browned.
3. Once the vegetables have cooled a little, peel and roughly chop the onions. Peel and mash the garlic cloves.
4. In a saucepan, combine 3 C vegetable stock, and the roasted onions and garlic. Bring to a boil and simmer for 5-10 minutes.
5. Blend to a coarse puree (leaving some chunky pieces). A stick blender is very convenient for doing this.
6. Season with freshly-ground pepper, salt only if strictly required (taste first) and the juice of 1/4 lemon. Serve hot!
What a flavorful soup this is! We enjoyed it with some bean burritos, but I can imagine this being a wonderful starter to a pulao or accompaniment to a toasted sandwich. With copious amounts of heart-healthy alliums, and sans cream and butter, this steaming bowl of soup finds its way to the Heart of the Matter event hosted by Joanna. The theme this month is Soup.
While we certainly enjoy a rich and cheesy soup every now and then, the soups I routinely make are very heart-healthy. For one thing, they contain copious amounts of vegetables and/or lentils or beans, both integral parts of a wholesome diet. When pureed, these add delicious thickness to the soup. Potato and rice can also be used to add thickness to a soup. I use vegetable stock for most soups, so I go very easy on the salt (usually not adding any at all). A splash of lemon juice or some fresh herbs and freshly ground pepper certainly add to the flavor of soups and make additional salt unnecessary. Instead of cream, low-fat milk is just fine for adding some richness to soups if at all necessary. Finally, to provide a finishing touch to the soup, one can use (a) a dollop of whipped yogurt instead of cream or sour cream, (b) a small amount of shredded cheese, instead of adding it to the whole soup, (c) toasted croutons instead of fried ones.
Some heart-healthy soups on One Hot Stove:
Spicy Cauliflower Soup
Sweet Corn Soup
Tomato Lentil Soup
Some incredible onion and garlic soups from other blogs:
44-clove garlic soup from Smitten Kitchen
Austrian garlic soup from Tea and Cookies
Garlic soup with poached eggs from The Wednesday Chef
Onion garlic soup from Recipe Junction
Vegan onion soup from Kaji's Mom
French onion soup from Coffee and Vanilla
English onion soup from Too Many Chefs
Belgian onion soup from Hot Knives
Bye for now! I'll be back with some...I don't know yet...let's see what else is hiding in my kitchen.