Recipe: White Onion & Potato Soup

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 1 Hour

Makes: 4-6 Servings

I often find that the simpler the soup, the better the taste! You can whip up this white onion soup with little effort so it is the perfect dinner for a busy weeknight! Serving this with a crispy baguette with mozzarella makes this meal extra cozy and satisfying.! Don’t forget to top it off with some of your favorite fresh Hamama microgreens for an added pop of color, flavor and nutrients!

• 4 white onions, thinly sliced
• 1 cup yellow potatoes, chopped
• 1 cup dry cider (white wine vinegar is a suitable substitute)
• ⅔ cup butter
• 4-6 fresh thyme sprigs, peel the leaves off of the stem
• 4-5 cups vegetable stock, add as needed
• 4 tbsp coconut cream(can sub regular cream)

Garnish:

• Baguette, sliced
• Mozzarella, sliced
• Hamama Microgreens
• Braggs Amino Acids, for extra flavor
• Salt and pepper to taste

1. Get out a medium to large soup pot and turn on the heat to medium high. Add the butter until melted, then add your onions and potatoes. Season with a bit of salt and stir to combine well. Cover with a lid and let cook until sauteed, about 25 minutes. Check in on it from time to time as well stirring occasionally.

2. After 25 minutes have passed, add in the cider and the thyme. Stir to combine and and bring to a boil for about 10 minutes.

3. Add in the stock next and bring it back to a boil for 8 minutes.

4. When ready, turn down to a simmer and get out your immersion blender. Blend your soup until smooth and creamy.

5. Add in the cream and add in extra stock if needed to thin it out.

6. When your soup is ready, cover and let sit on low until ready to serve.

7. Cut your baguette and mozzarella into slices and turn on the broiler to medium low.

8. Get out a small baking pan and add your small crock pot bowls to it. Place your soup in the bowl and add a piece of baguette with mozzarella on top. Drizzle a little olive oil so it browns well in the oven. (you can also just cook the baguette and mozzarella in the oven separately and add on top of your soup in the end or to dip it in) Place your soup bowl in the oven and let broil for just a few minutes or until you see the cheese melt and turn a bit brown on top.

9. When all is ready, serve with your favorite Hamama microgreens , salt and pepper to taste and some Bragg’s amino acids for an extra burst of flavor!