Onion Soup
Ingredients
- 1 / 2.2 kg. / lbs. white onion about 6 large onionsliced (Vata - - Pitta + Kapha -
- 1 tsp. salt Vata - - Pitta 0 Kapha +
- 5 Tbs. sesame oil Vata - - Pitta ++ Kapha 0
- 2-3 Tbs. spelt flour Vata - Pitta - Kapha +
- 3-5 stalks celery chopped (Vata - Pitta - - Kapha -)
- 4 bay leaves Vata 0 Pitta 0 Kapha - -
- 1 tsp. dried oregano Vata - Pitta + Kapha - -
- 1 tsp. rosemary Vata 0 Pitta + Kapha - -
- 1 tsp. thyme Vata 0 Pitta + Kapha - - or hyssop leaves (Vata 0 Pitta + Kapha -)
- 1 tsp. pimiento Vata - Pitta 0 Kapha -
- 1/4 tsp. black pepper Vata - Pitta + Kapha - -
- Handful of Arame / Hijiki seaweed soaked in water
- 8-9 / 1.75 cups / liter water (Vata 0 Pitta - Kapha +
- Chives or scallions chopped (Vata - Pitta + Kapha - -) / (Vata 0 Pitta + Kapha - -)
Instructions
- In a medium cooking pot, put bay leaves, dried oregano, rosemary, thyme and pimiento with 3 cups of water.
- Bring to boil, cover, lower the flame, cook for 5 minutes and close.
- Peel the onions, cut in half and slice.
- Fry in oil for about 15 minutes, until golden.
- It is important to mix the onions every 2-3 minutes to avoid burning.
- Gradually add the flour and constantly stir to prevent the formation of lumps.
- Add the remaining water, the strained herb water, the seaweed (washed in fresh water), the celery stems, salt and pepper.
- Bring to boil.
- Lower the flame, cover and simmer for 30 minutes.
- Check the consistency and flavor and fix if necessary.
- If consistency isn’t thick enough, cook for 10-20 more minutes.
- If more salt is needed, add salt or shoyu soy sauce.
- Serve hot and garnish with chopped chives / scallions.
Notes
Optional additions:
For kapha: Replace spelt flour with buckwheat / millet flour.
For kapha: Replace spelt flour with buckwheat / millet flour.