A cream soup that is rich, creamy, while dairy-free, gluten-free and vegan? Why not. 😉
A couple of years and a whole lot of lifestyle changes earlier, me and my husband spent some very relaxing days in Paris. One afternoon, we had 3-course lunch at a small, out-of-the way family restaurant. We both chose the onion cream soup for our first course, and it was wonderful: creamy and thick, with some cheese melted on top, and croutons.
One of these days it occurred to me, that it would be great to have this soup for dinner, only gluten- and dairy-free now, of course. It’s amazing, what turns one’s life may take in a matter of one or two years… 🙂 So I gave it a little thinking, and came up with a plan: let’s try this with homemade brown rice cream!
My husband, Z really knows how to work his way around my thoughts, by the way. One day, he surprised me with this cute little red soup pot, hoping that I would cook soups more often. Guess what: it worked. 🙂
Ingredients for approx. 1,5 L soup (6-8 servings)
1 kg of onions
2 tablespoons of coconut or olive oil
30g brown rice, cooked
1,2 L water
salt and pepper to taste
You’ll need a blender for this recipe.
- Cut the onions in half, peel them, and slice to approx. 0,5 cm slices.
- Heat the oil in a large pot, and simmer the onion slices until until they begin to turn golden.
- Pour in the water, add some salt and cook for 20 minutes when boiling.
- Now, put the cooked rice in the blender with approx. 200 ml of the soup, blend thoroughly. Gradually add the remaining soup to the mixture. If your blender cannot hold all of the soup at once, blend it in smaller portions and unite them in the soup pot.
- Taste check and adjust the seasoning with some salt and pepper.
This soup is much like the original version: creamy, both slightly sweet and savory, while quick and easy to make. You can use some dry roasted cashews, finely chopped for a toasted-cheesy aroma.
The amount of soup described in this recipe contains aprox. 100g carbs, which means 13-16g CH/serving.
I’m curious to try other cream soups as well: what is your favorite?
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