Mrs. Soupy's French Onion Soup



12 pitted sweet sweet dates | thinly sliced
3 large yellow onions | thinly sliced
6 cups vegetable stock
3 cups uncooked brown rice or quinoa pasta | I love the shell shaped pasta
¼ cup of nutritional yeast | for cheesy flavour
3 Tbs melt in your mouth coconut oil
2-3 cloves garlic | minced | I use three for stronger immune powers
2 Tbs balsamic vinegar
2 vegetable bouillon cubes
5 turns of the sea salt shaker
6 turns of fresh ground pepper

Method of Love

  1. Place the coconut oil in a large pot over medium-high heat. Once the coconut oil has melted, add the onions, dates, and garlic, stirring constantly. These onions are going to cook for 30-40 minutes.
    LOVE NOTE: The longer you cook your onions the more “caramelized” you get without adding sugar.

  2. About 15 minutes into the caramel-ization process, add the balsamic vinegar, salt and pepper. Stirring constantly.

  3. While the onions are cookin’, boil the shell shaped brown rice pasta for 8-10 minutes.
    LOVE NOTE: Do not cook the pasta TOO long as it will continue to cook once mixed in to the later steps of this method of love.

  4. Once the onions are ready for their further ingredients, add 6 cups of vegetable broth, bouillon cubes, nutritional yeast and rinsed cooked pasta to the large pot of now sweet onions. Stir gently, stir well, and breathe in that sweet, nutritious, delicious aroma!

  5. As the newly joined ingredients begin to get steamy in the large pot you are ready for one of three options:
    1. Pour into serving bowls and smiles!
    2. Split up the large pot into serving sizes and prepare for freezing for future meal readiness.
    3. Pour into serving bowls and stir in 1 Tbs of goats cheese. Watch it melt, taste the seriously to die for flavor, and head out to the market to repeat this recipe all winter long!

PS. Photo of this soup is an example of one with goats cheese [larger, creamy looking bowl] and one just as awesome without.