3 Ingredient Roasted Onion Soup
“Cooking vegan food from scratch doesn’t have to be difficult or take a lot of time. This easy simple soup has maximum flavour and is very filling.”
Prep time - 5 minutes
Cook time - 60 minutes
Difficulty - Easy
Serves / makes - 2 large portions, 4 small portions
Ingredients
1kg medium sized onions
300g split yellow peas
2-3 stalks rosemary
1/2t salt
1 litre water
Equipment
Baking tray
Large sauce pan
Blender
Method
Heat your oven to 200c/400f/GM6.
Cut the tops off the onions but leave the skins on them. Put the onions cut side down on a baking tray. Bake the onions for around 30 minutes. If your onions are small they will need less time in the oven. If they are big onions they will need more time in the oven.
Once the onions are cooked remove the skins. Put the onions in a large sauce pan with the split peas, rosemary leaves (remove them from the stalks), salt and water.
Simmer the soup on a medium to high heat until the peas are soft. This should take around 30 minutes.
Blend with a hand/immersion blender until the soup is completely smooth. You can add more water if you want the soup to be thinner. If you chill the soup it will thicken.
Tips
Other dried beans can be used for this recipe. I have swapped the split yellow peas for cannellini beans. However, this increased the cooking time, the soup needs to be simmered for around 1.5 hours. You could use any pale and mild tasting beans for this recipe. Such as butterbeans or chickpeas.
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