Wednesday, September 28, 2011
Sweet Onion & Garlic Soup, Spicy Chili Broccoli
Onions and garlic are natural antibiotics and are known to boost your immune system while ginger and chili's help to counter the cooling effects of colds or the flu and work as a natural sinus cleanser.
I would happily eat a bowl of this before taking a pill any day!
Caramelized sweet onions, roasted garlic and rosemary blended into a smooth soup garnished with spicy roasted broccoli and baby spinach leaves.
Sweet Onion & Garlic Soup
3 tbl extra virgin olive oil
2 large (and I mean softball size!) sweet onions, cut into eighths
1 shallot, halved
1 head of garlic, end trimmed
1 tbl dried rosemary
1 1/2 tsp sea salt
1 tsp black pepper
1-1 1/2 cup vegetable broth
1 cup baby spinach leaves
2 tbl fresh chopped chives, for garnish
Preheat the oven to 425.
Toss the oil, onions, shallots, garlic, rosemary, salt and pepper together. Roast on a baking sheet in a single layer for 40 minutes until the onions are soft and caramelized. Squeeze the garlic cloves from their skin and combine with the rest of the mix in a blender or food processor.
Blend until smooth and thin out with vegetable broth.
Transfer to a pot and reheat. Taste and adjust seasonings if necessary. Garnish with chives, raw spinach and spicy broccoli.
Spicy Chili Broccoli
1 tbl extra virgin olive oil
1 head broccoli, cut into florets
1 tbl paprika
1/2-1 tsp cayenne, depending on how hot you like it!
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp red pepper flakes
Preheat the oven to 425. Toss the broccoli with oil and all of the spices. Roast for 10-15 minutes until the tips are slightly charred and caramelized.