Summer is over and I am ready for a warm soup, how about you?
My recent decision to move forward with a Raw and Living foods lifestyle, aka Raw 4 Joie, is going splendidly, minus a couple hiccups here and there. 😉 It is a journey after all. I’m keeping things very simple and making lots of easy recipes that can be used as staples in the fridge and combined in with other things to quickly whip up something yummy.
However, I am enjoying reading recipe books and watching raw cooking shows online and when I come across an ‘OMG, it sounds amazing!’ recipe it’s fun to try it out. This is one of those recipes.
I am also focused on the cozy, comfort side of food lately, seeing as I’m on a mission to create a go-to list of comfort foods. That has as always been a missing piece of eating raw for me so I’m really encouraged by this recipe discovery as it definitely falls into the comfort category. 🙂
I found this recipe in the Local Wild Life, Turtle Lake Refuge’s Recipes for Living Deep by Katrina Blair book that they had at my favorite restaurant in town – Go Vegan Cafe -and I was curious and excited to see it was a broth soup. Excited, as I’m not a fan of cold, raw, creamy soups like creamed corn or those where you blend up raw, fresh produce to make the soup base. I am not a fan of that type of thick texture. And curious, as how do you make a seriously CHEESY recipe, Raw (dairy-free)?
So here it is! Hope you enjoy it too!🙂
French Onion Soup Recipe
- 1 Yellow Onion – Cut into very thin slices.
- 2 Tbl Soy Sauce
- 2 Tbl Mellow White Miso
- 2-4 Garlic cloves (I used 4 of course!)
- 3/4 cup Balsamic Vinegar
- 1/2 cup Organic Extra Virgin Olive Oil (look for Cold-Pressed on the label)
- 1/2 tsp each Dried Rosemary, Thyme, Tarragon, Marjoram and Ground White Pepper to taste (I used Black Pepper instead of white and Winter Savory instead of Tarragon – it was what I had)
- 4 cups Water
Blend miso, garlic and water in a blender till well combined. Pour into a big bowl or soup pot. Add in the rest of the ingredients and allow them to marinate overnight, or for a few hours at least, at room temp to get the full flavor from the onions.
Heat the soup slowly and gently on the stove top, using a thermometer to monitor the heat (118º – 1120º) to keep the nutritional benefits of it being ‘raw’. As a tip, it shouldn’t be too hot for your finger.
Swiss Cheeze Recipe
- 1/3 cup Raw Sunflower Seeds – soaked for a couple hours
- 1/3 cup Raw Walnuts – soaked for a couple hours
- 2 Tbl Nutritional Yeast
- Juice from 1 Lemon
- Pink Salt – to taste
Blend together all ingredients. Spread over slices of your choice of bread and pop into the dehydrator for 2 hours at 115º or in the oven on low until the cheese begins to dry.
Serve bread with the soup and use for dipping. The flavor combo is FANTASTIC. I don’t know if it really tastes like a dairy Swiss Cheese or not, but it has a bit of a sharp note and all I can say is – paired with this Onion Soup it’s heavenly!
**Serving Tip – dish up the soup into ramekin bowls or another type of small ceramic bowl that you put in the dehydrator or warming oven. It helps your soup to stay warmer for longer once it’s away from the heat and also being a smaller portion, you can eat it quicker and get a refill, of freshly warmed soup. I heated up 4 of the red bowls pictured below so Kerwin and I each had a warm bowl waiting for us in the oven for a refill. 😊 It worked perfectly! The soup was so savory and filling we couldn’t eat more than 2 bowls.