Autumn onion soup
This Autumn onion soup is a warm embrace on a cool days. Each spoonful is like a gentle reminder of the earth's bounty, featuring the natural sweetness of caramelized onions, the comforting starchiness of potatoes, and the lush greenery of spinach. It's a symphony of flavors and textures, with the savory depth of slowly cooked onions, the subtle hint of herbs, and the rich, heartiness that only a homemade soup can offer.
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Ingredients
- 2 tbsp Olive oil
- 6 medium onions thinly sliced
- 4 cloves garlic minced
- 1 tbsp brown sugar
- 2 large potatoes peeled and cubed
- 4-5 cups vegetable stock
- Salt and pepper, to taste
- 2 cups fresh spinach roughly chopped
- 1 cup vegan cheese shredded (plus more for garnish)
- Fresh parsley chopped (for garnish)
Optional
- 1 tbsp dried thyme
- 1 bay leaf
- A pinch of nutmeg
Instructions
- Heat a large pot over medium heat and add enough olive oil to coat the bottom. Once the oil is hot, add the sliced onions. Stir occasionally, allowing the onions to soften and begin to caramelize. This will take about 15-20 minutes. You want them to get a nice golden-brown color, which will add a rich flavor to the soup.
- Add the minced garlic to the caramelized onions and cook for an additional 1-2 minutes, or until the garlic is fragrant but not burnt. Sprinkle in the brown sugar and stir it in with the onions and garlic. The sugar will help the onions caramelize further and add a subtle sweetness to the soup.
- Add the cubed potatoes to the pot and stir to mix with the caramelized onions and garlic. Pour in the vegetable stock. The stock should cover the vegetables by an inch or so. If you like a thicker soup, start with 4 cups and add more as needed. Season the soup with salt, pepper, dried thyme, a bay leaf, and a pinch of nutmeg if using. These spices will contribute depth to the soup’s flavor profile.
- Bring the soup to a boil, then reduce the heat to a simmer. Let the soup cook until the potatoes are tender, which should take about 20 minutes. A few minutes before the soup is done, stir in the chopped spinach and allow it to wilt in the hot soup. This won't take long, about 2-5 minutes.
- Once the spinach has wilted, remove the pot from heat and discard the bay leaf if you added one. Stir in the vegan cheese and let it melt into the soup.
- Taste and adjust the seasoning if necessary. Serve the soup hot, garnished with additional vegan cheese and chopped fresh parsley for a fresh, herby touch.
Nutrition
Calories: 338kcalCarbohydrates: 63gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 1314mgPotassium: 1127mgFiber: 9gSugar: 13gVitamin A: 1970IUVitamin C: 54mgCalcium: 124mgIron: 4mg
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