Evening everyone, hope you’ve had a wonderful Monday.
I had a lot of fresh garlic left over from other recipes and so I decided to make a onion and garlic soup recipe which I had seen on A Girl Called Jack’s blog. I don’t buy fresh onions because they don’t last in my house (it’s quite damp) so I used my trusty frozen onions. This is yet again another easy to make and affordable recipe, especially if you are using up alliums which have reached the end of their life and are about to be thrown away. The soup wasn’t exactly the texture I wanted, I should have blasted it in my blender for a smooth and even consistency. It was kind of like veg floating in stock with seasonings, and probably would have been nicer if I had used thick chunks of onion. Despite that it had a lovely deep taste which I enjoyed, especially since garlic is one of my favourite flavours.
This recipe serves four, I adjusted it to make a single portion.
700g assorted onions
4 fat cloves of garlic
2 table spoon oil
A pinch of salt
1 tea spoon mixed herbs, fresh or dried
2 table spoon vinegar (the recipe suggests red, white or cider vinegar)
A splash of wine – red or white (I didn’t have any wine because I don’t drink so I left this out)
1 litre of stock (I used vegetable)
To go with this soup I made garlic toast so I thought I’d just tell you about that. Basically I toast some bread, spread it with vegan butter, sprinkle some garlic powder, salt, pepper and basil on top and it’s as easy as that really. I find it makes a nice savoury snack and adds something a little special to toast. Sometimes I add a little tomato puree instead of butter and make pizza toast, which is also lovely.
Have a great night