This week’s soup is a fall vegetable soup.

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Do you like eating raw onions? If not, try making an onion puree and incorporating it into your dinner. I went for a robust vegetable soup. The onion mixture not only made it considerably healthier, but it also tasted fantastic!

Time to prepare: 20 minutes

Time to cook: 30 minutes

  • 1 organic onion
  • 2 organic garlic cloves
  • olive oil
  • 3 organic leeks
  • 1 organic sweet potato
  • 1 organic Savoie cabbage
  • 1 organic celeriac
  • 2 cubes of organic onion broth
  • 1 cup of organic yellow split peas
  • 12 cups of water
  • 1 tbsp. (15ml) of turmeric
  • salt and pepper
  1. To start, prepare you onions like in my carrot and onion salad. Thinly slice them, put them on a plate and cover with a a bit of olive oil and salt. Set aside for 15 minutes.
  2. In the meantime, take a big pot and heat a bit of oil. Add in your vegetables and cook them for 5 minutes. Stir in your peas, your onion broth cubes, the turmeric and some pepper. Gradually add you water one cup at the time and scrub the juices. It will build a nice tasty broth.
  3. Cook the soup for about 20 minutes or until your vegetables are cooked.
  4. While it’s cooking, put your onions in a blender with the oil and the garlic. Purée until you get a smooth texture.
  5. When your soup is cooked, blend with a hand blender. If you prefer to skip this step, its a question of taste if you prefer to keep it in pieces. Adjust the seasoning with the salt and the pepper.
  6. Serve the soup in your bowls and put about 1 Tbsp (15ml) or more of your onion purée. The amount is a question of taste.

Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:

I’m not a terrific chef, but your dishes are simple to make and delicious. My family loves them (and I won’t have to worry if my little child has another tantrum after school).

Delicious feels like nirvana!

The only alteration I would make is to eliminate yellow split peas since they are quite starchy and difficult to stomach; instead, I would use green split peas for this dish. If you can’t find any green split peas, you might use red lentils.

Wow, fantastic!

I didn’t expect it to be excellent, but it is!

I adore it, and I adore you!

And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!