Tracking watery footprints all through the kitchen, there was no use pretending to be tidy. Saturated socks dripped with every step, more absorbent than the sponge idle in the sink. Washing away drought warnings, the rainy season has come to drown the bay area once again. Punishing storms drop gallons of water in an instant, drenching everything unfortunate enough to be outside at that inopportune moment. Of course, this is inevitably the time I would chose to venture out, certain that only light drizzle would fill the skies. Wrong, wrong again.
Cold, wet, clammy, and seeking comfort, I won’t even bother removing my jacket before banging a stock pot onto the stove. Soup is the only thing that can make the situation better; the simpler, the better. French onion is at the top of the list, rich and soothing, without any challenging preparation to contend with on a day that’s already difficult to endure.
In an Ayurvedic twist inspired by sweet golden milk, Golden Onion Soup glows with gilded turmeric and ginger-laced broth. Creamy coconut milk swirls throughout, lending body to this soulful bowlful, ensuring a satisfying experience down to the last spoonful.
So bring on the rain, I say! With a bare handful of pantry staples and a bit of restorative time in the kitchen, we can weather this storm. Just make sure you have an extra pair of dry socks at the ready.
- 1/4 Cup Vegan Butter or Coconut Oil
- 4 Sweet Vidalia Onions, Quartered and Thinly Sliced
- 2 Cloves Garlic, Minced
- 1/2 Inch Fresh Ginger, Peeled and Minced
- 1/2 Teaspoon Salt
- 2 Tablespoons Garbanzo Bean Flour
- 1 Teaspoon Ground Turmeric
- 1/2 Cup Full-Fat Coconut Milk
- 2 Tablespoons White Miso Paste
- 4 – 5 Cups Vegetable Stock
- 1/2 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Cayenne Pepper
- In a large stock pot, melt the butter or coconut oil over medium heat. Add the onions and cook, stirring frequently, over medium heat for about 30 minutes. The onions should be lightly caramelized and highly aromatic.
- Add the garlic, ginger, and salt, sauteing for 30 minutes more, stirring every 5 minutes. The mixture should be very soft and amber brown.
- Add the garbanzo bean flour and turmeric, stirring to incorporate. Saute for just 2 – 3 minutes to lightly toast the flour before deglazing with the coconut milk.
- Whisk the miso paste into 4 cups of stock, until fully dissolved, before adding the liquid in as well. Bring the soup to a simmer, reduce the heat to medium low, and simmer gently for 15 – 20 minutes.
- Season with black and cayenne pepper and add more stock, if needed, to reach your desired thickness.
Amount Per Serving: Calories: 197 Total Fat: 11g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 2020mg Carbohydrates: 21g Fiber: 2g Sugar: 12g Protein: 4g