Pocono Pabulum for Mind & Body: Curried Onion Soup

Curried Onion Soup

If you live in the North like I do and have a backyard garden, this is the time of year when you have to watch helplessly as mother nature claims the last of whatever you might have been growing and you are forced to pull up the remnants of your once fruitful plants in anticipation of watching your land be covered in snow. But if you tended your garden well and stored certain produce correctly, you may still have a few precious root vegetables lying around. To be honest, I made this soup back in September when the last of my onion crop looked past its prime and I figured I had better pick them before they began to rot. But I know of a lot of local gardeners with fresh onions still being picked or brought out of storage. Obviously, you can purchase all that you need for this soup at your local grocery store as well, but when I made this, I was lucky enough to have a lot of fresh produce still available right out my back door.

Everyone has heard of French Onion Soup, which is a hearty, and often buttery, beefy soup smothered in toast and cheese. Onions are one of the most healthful foods on the planet and have been consumed and revered for their medicinal properties since ancient times, so in my opinion, the more you can include them in your diet, the better. Even if you have to cover this soup with bread and cheese, at least you are getting the onions into you first. What is so great about this recipe is that by adding the flavor of green curry and coconut oil, you transform a traditional soup into something exotic and surprising. The addition of the chick peas adds some protein and the kale adds a boost of antioxidants and texture. So as the weather turns and you are craving something to not only nourish your body, but warm your soul, give this soup recipe a try.

Curried Onion Soup

small red onions, fresh from my garden

2 C. sliced red onions
2 T. organic butter
2 T. organic virgin coconut oil
2 T. organic vegetable bouillon
1 - 2 T. Thai green curry paste (depending on spice level desired)
10 C. water
1 C. sliced organic carrots
2 (15.5 ounce) cans organic chick peas
2 C. organic kale, torn into small pieces
fresh basil and chives, for garnish

some pantry items

In a large soup pot, combine the onions, butter and coconut oil and saute over medium heat for about 15 - 20 minutes. Add in the vegetable bouillon and green curry paste and let cook for about 15 minutes more. Pour in the water, cover and bring to a boil. Reduce heat to low and let simmer, covered for at least 4 hours, or up to 8, stirring occasionally. About one hour before you are planning to serve, add in the carrots, leave pot uncovered and bring heat up to medium. Let simmer for about 30 minutes, then add in the chick peas and kale and allow to cook for at least 20 more minutes. Serve with fresh basil and chives for garnish.