I’ve recently found out that onions are generally a bad idea for me. If I don’t want to end up having certain health issues that I won’t discuss here, I need to generally avoid them like the plague.
To say the least, this has really put a cramp in my cooking-style.
Almost every recipe out there involves onions of some description or another. Sliced, diced, chopped, minced, pureed… somehow, it’s present in everything from soups and stews to burgers and meatloaf. What’s an onion-avoiding girl to do??
With the recent rainstorms and cooler summer weather, I’ve found myself craving a good, hearty, warming soup. Yes, soup in the summer — I’m not crazy, I promise! But again: soup = onions. Right? Well, not exactly. I’ve found that I have no adverse effects from onion powder. There’s hope yet! Based on this and wanting to get something equally tasty and nutritious into me, I went out to buy some veggies I haven’t had in recent days: cabbage and sweet potatoes.
Sure, I’ve got potatoes in my pantry but the sweet potatoes are generally so much better for you and they just have a different taste. So, today, after I had gotten up from a short afternoon nap, I started chopping and slicing and whipped up this yummy little number. I’ve dubbed it Summer Solstice Warming Vegetable Soup because I created it on the Summer Solstice and the flavours are warming without being “spicy”. Feel free to play with the seasonings to make it more to your taste, but I have to say that this turned out better than I originally imaged!
This also makes a huuuuuuuuuge pot of soup/stew, so feel free to cut these measurements in half to make a dutch oven’s worth of soup. This one took my large stewing pot, just as a warning. (See the end of this posting to see the “leftovers” after hubby and I both had two full bowlfuls!) Also, this was an instant hit with my hubby, though there was no meat in the soup. Woo! Here’s what I did…