Sopa de Cebolla

Sopa de Cebolla is a warm and comforting vegan Spanish onion soup, infused with rich flavors and topped with crispy bread. This dish offers a delightful balance of sweetness from caramelized onions and savory depth from vegetable broth.

Ingredients

• Olive oil - 2 tablespoons
• Yellow onions - 3 medium (about 450 grams), thinly sliced
• Garlic - 2 cloves, minced
• Vegetable broth - 750 ml
• Dried thyme - 1 teaspoon
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Baguette - 2 slices (about 100 grams)
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15 minutes until they are soft and caramelized.
2. Add the minced garlic, dried thyme, bay leaf, salt, and black pepper to the pot. Cook for an additional 2 minutes until fragrant.
3. Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce heat to low and let it simmer for about 15 minutes to allow the flavors to meld.
4. While the soup simmers, toast the baguette slices until golden brown. If using nutritional yeast, sprinkle it on the bread slices before toasting.
5. Remove the bay leaf from the soup and taste for seasoning, adjusting salt and pepper as needed.
6. Ladle the soup into bowls, top each with a slice of toasted baguette, and garnish with fresh parsley before serving.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.75 L

Health Benefits

• Rich in antioxidants from onions, which can help reduce inflammation.
• Low in calories and high in fiber, promoting digestive health.

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