Recipe for the modern nomad…

The Imaginary Chef’s Bolivian Onion soup combines the strong, bold flavors of Bolivia and France in a very unique red wine & chicken broth dish. This is a mashup of traditional french onion soup and a spice combination remnant of the unique flavor of regional Bolivian peppers. It’s the definition of hearty, spicy, and savory all in one dish. This recipe isn’t for the faint of heart. You could even serve it over rice or with a side salad to cool down the heat! Your guests are sure to love this one!


INGREDIENTS

1/2 red onion, sliced lengthwise
1/2 yellow onion, sliced lengthwise
3 stalks celery
2 large carrots
fresh parsley
1/4 cup of dry red wine
32 oz chicken broth
16 oz kidney beans, drained
1/2 cup of chickpeas (optional)
1/2 Tablespoon of dijon
2 teaspoons of apple cider vinegar
juice from half a lime
1 teaspoon of turmeric
1 teaspoon of garlic powder
1/2 teaspoon of thyme
1/2 teaspoon of paprika
1/4 teaspoon of cayenne
1/4 teaspoon of ginger
1/4 teaspoon of cumin
1/4 teaspoon of sage
fresh cilantro for garnish
Himalayan pink salt & pepper, to taste

DIRECTIONS

Cut onions lengthwise and add them to a large saucepan with oil. Sauté the onions on medium-low for about 10 minutes or until soft. Dice celery carrots and parsley; add them to the onions. Sauté all your veggies for another 3 minutes. Add red wine and chicken broth over mixture, and crank up the heat!

Once the mixture begins to simmer, add in your kidney beans and chickpeas. Add in dijon, apple cider vinegar, lime juice, turmeric, garlic powder, thyme, paprika, cayenne, ginger, cumin, sage, Himalayan pink salt, and pepper, to taste. Cook soup for about 10 minutes or until carrots, beans, and chickpeas have softened slightly. Remove from heat and garnish with fresh cilantro.

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