Ingredients
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½ cup raw honey
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¼ teaspoon sea salt
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1 tablespoon extra virgin olive oil
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4 large cloves garlic, minced
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2 medium carrots, peeled and chopped into small pieces
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4 medium parsnips, peeled and chopped into small pieces
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1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
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4 quarts vegetable broth
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1 bay leaf
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2 whole allspice berries, cracked open and removed from shells
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1 teaspoon thyme leaves
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1 teaspoon fresh rosemary needles
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1 pinch ground black pepper
Directions
Sub-Title: The Classic French Dish Made Healthier
Description: This traditional French onion soup is a comforting meal that has been adapted to include healthier ingredients while still retaining its signature taste. It’s perfect for those who love the classic flavor but also want to enjoy their food guilt-free!
Ingredients:
– ½ cup raw honey
– ¼ teaspoon sea salt
– 1 tablespoon extra virgin olive oil
– 4 large cloves garlic, minced
– 2 medium carrots, peeled and chopped into small pieces
– 4 medium parsnips, peeled and chopped into small pieces
– 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
– 4 quarts vegetable broth
– 1 bay leaf
– 2 whole allspice berries, cracked open and removed from shells
– 1 teaspoon thyme leaves
– 1 teaspoon fresh rosemary needles
– 1 pinch ground black pepper
Instructions:
1. In a heavy-bottomed saucepan over medium heat, melt the honey using a silicone spatula. Let the honey come up to temperature before adding the sea salt. Whisk together until well combined. Set aside.
2. Heat the olive oil in a Dutch oven or pot set over medium-high heat. Add the garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
3. Add the carrots and parsnips to the pan and saute until they begin to soften, about 5 minutes.
4. Meanwhile, bring the potatoes and broth to a boil in a separate pot. Reduce the heat to maintain a simmer. Cook for 20 minutes, stirring every few minutes.
5. Once the potatoes are tender when pierced with a fork, transfer them back into the Dutch oven along with any accumulated juices. Stir to combine.
6. Add the bay leaf, allspice berries, thyme, rosemary, black pepper, and reserved honey mixture to the pot. Bring to a gentle simmer, stirring frequently.
7. Continue simmering the soup until it reaches your desired thickness (if you prefer a more runny consistency, blend the soup after removing from heat). Serve immediately.
Serving: 8 servings
Difficulty Level: Easy
Nutrition Information:
Calories per serving: 400 Calories | Fat: 10 g | Carbs: 31 g | Protein: 15 g | Iron: 4 mg | Vitamin C: 15% DV
Total Time Needed: About 30 minutes
Note: This soup can be made ahead and refrigerated for up to three days. Just remember to warm it up thoroughly before serving.
Steps
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1
Done
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In a heavy-bottomed saucepan over medium heat, melt the honey using a silicone spatula. Let the honey come up to temperature before adding the sea salt. Whisk together until well combined. Set aside. |
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2
Done
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Heat the olive oil in a Dutch oven or pot set over medium-high heat. Add the garlic and cook, stirring occasionally, until fragrant, about 2 minutes. |
|
3
Done
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Add the carrots and parsnips to the pan and saute until they begin to soften, about 5 minutes. |
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4
Done
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Meanwhile, bring the potatoes and broth to a boil in a separate pot. Reduce the heat to maintain a simmer. Cook for 20 minutes, stirring every few minutes. |
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5
Done
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Once the potatoes are tender when pierced with a fork, transfer them back into the Dutch oven along with any accumulated juices. Stir to combine. |
|
6
Done
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Add the bay leaf, allspice berries, thyme, rosemary, black pepper, and reserved honey mixture to the pot. Bring to a gentle simmer, stirring frequently. |
|
7
Done
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Continue simmering the soup until it reaches your desired thickness (if you prefer a more runny consistency, blend the soup after removing from heat). Serve immediately. |
