Now I just had to figure out what to do with them…
Though it’s still summer, here in San Francisco, temperatures can be all over the place and nights get a bit chilly on most days. So I thought, why not make some soup? A bowl of soup can be comforting after a long day of work, and using up my onions means a win-win for my taste buds and my car that no longer smells like an onion patch.
This soup is super simple to make and you can enjoy it hot or cold. Its thick consistency and robust flavor makes it both filling and delicious. Prepare ahead of time to enjoy throughout the week as a part of lunch or dinner or even as a snack. With 4 grams of plant-based fiber and under 130 calories per serving you can enjoy it at any time of day.
Makes 3 cups
1 tablespoon olive oil
2 medium white onions
1 large red bell pepper
1 cup cashew milk
1 ¼ cup low sodium vegetable stock
1 tablespoon flour (I used all purpose GF)
1 teaspoon coconut sugar (brown sugar works too)
Salt and pepper to taste
1/2 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon paprika
Optional: 1/4 teaspoon each dried thyme & Rosemary
Preheat oven to 350F. Slice bell pepper in half and remove seeds and stem. Once oven has reached desired temperature, place bell pepper halves on baking sheet and place in oven for 30-40 minutes until fully roasted.
Meanwhile, peel and dice your 2 medium onions. Heat sauce pan with 1 tablespoons of olive oil and minced garlic. Once heated, add the onions. Occasionally stir onions so that they caramelize and don’t burn. When the onions are caramelized, turn off heat.
Once onions and bell pepper are ready, allow them to sit to cool off for a few minutes. Next, add all ingredients including the vegetables into a blender. Blend all ingredients together, and then you’re done!
If you prefer a thinner consistency, feel free to add more vegetable stock.