Robbie's Tips on Onions
Do you know why chopping onions brings tears? It is because
amino acids and sulfur mix together when onions are cut, creating
chemicals that evaporate and spread sulfur compounds through the air. But
they are so good for the immune system that we have to forgive them.
Sautéing onions in a little extra virgin, cold pressed, olive oil is the start
of many a delicious soup.
Sauté onions slowly, letting them brown lightly ? and your
soup will be richer and more flavorful. Lentil soup is an easy soup to make
because lentils cook quickly and do not need pre-soaking. Use red,
brown, or green lentils, alternating for variety. When cooking beans for
soup, or as a stand-alone, try using a one-inch piece of the sea
Simmer the beans in water; add kombu, and the onions. Then add
whatever vegetables you wish.
Green beans, carrots, a turnip, and some leafy greens such as
kale are healthful and tasty ingredients in Fall and Winter soups. You
might also want to add sweet or white potatoes. When making soup there
are probably no "wrong" vegetables.
Now you have a recipe that isn't really a recipe. These are
easy to do and cook quickly. Soups make a nice start to dinner, or a
one-dish dinner; or they can be served in a wide mouth thermos at lunch
Healthful additions: one tablespoon ground flax seeds or
nutritional yeast. Check the MHVS, www.MHVS.org
website for recipes and
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