Paleo Recipes Vegan

Slow-cooked Onion Soup

Edward Daniel01.9K views

A rich and velvety slow-cooked onion soup, made with caramelised onions, garlic, rosemary, and juniper berries, served with a sprinkle of almonds. This comforting and indulgent soup is perfect for a cold winter's night or a cozy autumn evening. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Caramelised onions with garlic, fragrant rosemary, forest juniper berries and almonds; Slow-cooked Onion Soup.

When depth has no limit. Relax into something velvety.

This dish will eradicate any beliefs that vegan can’t be rich in flavour.

When to make:

Make this:

  • When you’re feeling under the weather, this nourishing soup will help to soothe your sniffles and calm your mind
  • When you’re on a snowy retreat, it’s time to warm your soul and nourish your body. Perfect for cosy winter nights
  • When the leaves are falling and the days are growing shorter, this soup will lift your spirits and invigorate your senses. It’s time for an autumn revival
What Inspired Me:

I was inspired by the rustic charm of an earthy onion, garlic, and rosemary soup, which I first created over Christmas. It was a humble offering, but one that won over the hearts of my hosts, who had so generously shared their cooking with me.

Recipe Highlights:
  • Vegan and Paleo: This dish is free from animal products and refined sugars, making it a guilt-free indulgence
  • Slow-Cooked to Perfection: The onions are cooked to a deep, caramelised sweetness that will leave you craving more
  • Earthly Flavours: The combination of onions, garlic, rosemary, and juniper berries creates a rich, savoury flavour profile that will transport you to the great outdoors
  • Luxurious Texture: The addition of almonds adds a satisfying crunch and creamy texture that elevates this soup to new heights
What equipment to use: 

For this recipe, I suggest:

Stove

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Slow-Cooked Onion Soup

#
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 10g almonds
  • 1 bulb of garlic
  • 4tbs extra virgin olive oil
  • 1 litre vegetable stock
  • 3 large onions, sliced
  • 4 sprigs of rosemary, grounded
  • 6 juniper berries

Instructions

  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Pre-soak the almonds in boiling water for twenty minutes. Remove and discard the skin. Place the almonds in grinder and pulse finely.
  3. Sauté the garlic in olive oil until the garlic turns almost black.
  4. In a large pyrex dish place the vegetable stock, sliced onions, rosemary, garlic, oil and almonds.
  5. Take the juniper berries and with the back of a knife, gently open up pressing firmly on the berries. Place in the dish.
  6. Leave in the oven to cook about an hour, stirring every 20 minutes. The soup is done when the onions change into a luscious translucent brown.
  7. Season to taste and serve warm.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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