| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 185 | 4g | 0.6g | 32g |
| sugars | fibre | protein | salt |
| 11g | 5g | 4g | 1.3g |
If you know me well, you will know that I hail from the coastal city of Portland, Maine where my heart was won over by the bursts of flavor found in local, fresh produce. Now, while my dishes usually dance to the tune of Atlantic breezes and maritime delights, today’s recipe celebrates the earthy roots of succulent garden vegetables. Enter the ambrosial world of my Spicy Tree Onion Soup – a concoction where each spoonful transports you to a rustic countryside kitchen.
The Heart of the Dish
What sets this soup apart? Well, it’s the tree onions. They are this recipe’s star ingredient and one can hardly overlook their aromatic allure. Grown with love and harvested fresh, these bulbs carry an unspoken promise of bountiful flavor, amiably blending with the other ingredients in a harmonious interplay. The additional zest of red pepper flakes and the citrus twist of freshly-squeezed lemon juice add the ‘spicy’ to our Spicy Tree Onion Soup.
Health Benefits
Not only does this delicacy satiate your taste buds, but it also introduces a wealth of nutritional benefits. Tree onions are replete with vitamins such as C and B6, aiding in boosting immunity and enhancing brain health. Moreover, the garlic and olive oil add an antioxidative punch, while the bay leaf and thyme provide a melange of essential oils and minerals. In a nutshell, this is a dish that embraces both flavor and well-being.
Though not a wave-kissed delicacy, the Spicy Tree Onion Soup shares a warmth akin to a mug full of New England clam chowder. The dish also harbors surprising companionship with salads, particularly those sprinkled with a dash of the Atlantic, think lobster salad. For a wholesome meal, pair the soup with a serving of crusty no-knead bread, a perfect sponge for the rich broth.
In my kitchen, be it on a lazy Sunday afternoon or a breezy Friday evening, this soup has always held its place as a comfort classic. As I pass the recipe to you, I believe it will take its rightful place by your hearth, creating warm memories, layer by layer, one ladle at a time.
What You’ll Need
- 10 Tree onions (preferably fresh)
- 1 tablespoon of olive oil
- 6 cups of vegetable broth
- 1 teaspoon of sea salt
- 2 teaspoons of black pepper
- 2 large carrots, diced
- 2 large celery stalks, diced
- 3 cloves of garlic, minced
- 2 medium potatoes, peeled and diced
- 1 teaspoon of red pepper flakes
- 1 bay leaf
- 1 teaspoon of thyme
- 1/2 cup of fresh parsley, chopped
- 1 lemon, juiced
- 2 cups of any seasonal fruit, diced
Method
Step One
First, prep all your ingredients. Peel and dice the carrots, celery stalks, garlic, and potatoes. Next, chop the fresh tree onions, set them aside. Squeeze the juice out of one lemon and set it aside as well.
Step Two
In a large pot, heat one tablespoon of olive oil over medium heat. Add the tree onions to the pot and sauté them until they are slightly soft and translucent. This should take about 2 minutes.
Step Three
Add the minced garlic to the pot and sauté for another minute until it becomes aromatic. Next, add in the diced carrots, celery, and potatoes. Stir everything together.
Step Four
Pour in the vegetable broth. Stir in the sea salt, black pepper and red pepper flakes. Let the soup simmer for about 15 minutes.
Step Five
Once the soup has simmered, add in the bay leaf and thyme. Let the soup continue simmering for another 10 minutes. Then, check that the veggies are soft. If not, give it some more time.
Step Six
Stir the parsley and lemon juice into the soup. At this point, taste the soup to check for seasoning. If needed, add more salt or pepper.
Step Seven
Finally, add in the diced seasonal fruit, and let the soup simmer for an additional 5 minutes until everything is well combined.
Step Eight
Remove the bay leaf and serve your spicy tree onion soup warm. If desired, you can top each serving with some more fresh parsley for garnish.
