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Roasted Onion Eucalyptus Vegan Soup Recipe


Wake up and smell the onions. Want to cook something wonderful but lack the time? Problem solved. This Roasted Onion Eucalyptus Vegan Soup might be the easiest non-recipe I know, and all you need is a slow cooker. Fragrant onions roast while you sleep, and you can use them for soup or even quinoa pilaf.

I don’t have to tell you that the vegan lifestyle is a journey. I began making this soup when I still ate dairy. With some wine in the broth and piled high with parmesan cheese, it was great comfort food back then, especially on chilly days.


Choose whatever toppings you prefer. The soup is rich and satisfying enough to stand on its own, but try adding little Vegan Parmesan Cheese for another dimension of flavor!


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Roasted Onion Eucalyptus Vegan Soup Recipe

Roasted Onion Eucalyptus Vegan Soup Recipe

Yield: 4
prep time: 30 M cook time: 30 M total time: 1 H



Roasted Onion Eucalyptus Vegan Soup Recipe

  1. Spread oil on the surface inside a slow cooker.
  2. Add onions, garlic, and herbs, then the remaining oil and 1/4 cup of broth.
  3. The goal is to roast, not stew, the onions!
  4. Cover and cook on low for 6-8 hours on low.
  5. While soup cooks, rinse quinoa and add with water on the stovetop or in a rice cooker. Follow package directions.
  6. Onions will be fragrant and caramelized. Add wine, remaining broth, and adjust seasonings to taste.
  7. STOVETOP METHOD: After roasting onions, add all the remaining ingredients into a dutch oven. Bring to a boil, then reduce to a simmer, cover, and cook on low 30 minutes to 1 hour.
  8. INSTAPOT METHOS: After roasting onions, add all remaining ingredients and cook for 30 minutes to 1 hour using the soup setting.
Onion, Soup, Vegan
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Bonnie Hearn Hill

Bonnie Hearn Hill

Bonnie Hearn Hill is the author of more than a dozen novels. She has also written award-winning short stories and essays. Her most recent suspense novel, The River Below, was called “a poignant stand-alone...” and “...an emotionally involving novel,” by Publishers Weekly.

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