*This recipe is featured as a BONUS RECIPE in The Grocery Store Tour Guide & Nutritional Workbook, available HERE
Are you a soup person? Me neither. Or, at least I wasn’t before coming up with this amazingly magical and ridiculously simple recipe this a few winter ago.
There is something so wonderful, comforting, filling, and peaceful about this soup. It is the perfect amount of sweet and savory, not too broth-y with a touch of bite, and completely enjoyable regardless to which diet or lifestyle you are following (unless you are allergic to any of the minimal ingredients, of course).
It proves to be the perfect side dish- complementing any salad, sandwich, main course, crusty bread, breakfast, lunch, or dinner. It can even suffice as its own full-meal show. Additionally, it can act an amazing base recipe for whatever additions your heart desires; from greens to corn, veggies to grains, and meat to tofu.
Whether you are Vegan, Vegetarian, Paleo, counting points, raw ‘til 4, or have never particularly liked soup before, I am confident that you will love this Sweet Panda Soup as much my family, friends, and I do. Winter has long past as we now experience scorching summer days, yet this is still a staple in my kitchen for winding down in the evenings (and is surprisingly delicious cold, too)!
Not to mention, Healing Magic Panda Soup packs a punch in maintaining or improving your health by providing nutrient-rich hydration, anti-inflammatory compounds, natural fiber, and vitamin B-12. If you are hypoglycemic, it may even help to balance blood sugar levels.
Another bonus that others have found and that I can vouch for myself? It not only fills you up, but can also help keep any late-night cravings at bay.
With no further ado, here is my recipe for Healing Magic Panda Soup.
HEALING MAGIC PANDA SOUP
Single-Serving Ingredients *use organic, if possible
1 (medium to large) Sweet Vidalia Onion, chopped
1-2 cloves of garlic, minced
1 tsp. Extra Virgin Coconut Oil
1 Tbsp. Balsamic Vinegar
1 ½ Cups (or about two-thirds of your favorite bowl-full) of Organic, Low-Sodium Vegetable or Chicken Stock
A large pinch of Freshly Ground Sea Salt (I use Pink Himalayan)
A large pinch of Freshly Ground Black Pepper
2 tsp. Dried Thyme (or 1 tsp. fresh Thyme leaves, chopped)
¼ tsp. (or a modest sprinkle) All Spice
1 heaping tsp. sugar of choice (coconut, organic cane, honey) or 2 drops of liquid stevia
Optional, but recommended: 1 Tbsp. Nutritional Yeast flakes
Optional: 1 tsp. Dried (or chopped fresh) Parsley
Directions (Photos Below CROCK-POT VERSION)
- Preheat a medium to large pan on stove at medium-high.
- Put in coconut oil, chopped onions, and salt. Cover and let cook, stirring around every 5 minutes or so, until onions are translucent and beginning to caramelize into a light brown (about 20 minutes).
- Add in garlic and let saute with onions for 2-3 minutes, until fragrant. *Always avoid burning or browning garlic, as it may cause bitterness in the dish.
- Add in balsamic vinegar, pepper, thyme, all spice, sugar/stevia, and stock. Bring to a simmer before turning heat down to medium-low. Cover and let cook another 5-10 minutes until flavors marry.
- Pour in your favorite bowl; sprinkle the top with Nutritional Yeast flakes and parsley… Enjoy!
Ingredients (makes 8-12 servings) *use organic, if possible
6-8 (medium to large) Sweet Vidalia Onion, chopped
4 cloves of garlic, minced
1-2 Tbsp. Extra Virgin Coconut Oil
¼ Cup Balsamic Vinegar
2 ½ to 3 (32 oz) Cartons of Organic, Low-Sodium Vegetable or Chicken Stock
3 good pinches of Freshly Ground Sea Salt
3 good pinches of Freshly Ground Black Pepper
1 heaping Tbsp. Dried Thyme
½ tsp. (or a good sprinkle) All Spice
1 Tbsp. sugar of choice (coconut, organic cane, honey) or 4 drops of liquid stevia
1 Tbsp. Nutritional Yeast flakes (per bowl)
1 tsp. Dried (or chopped fresh) Parsley (per bowl)
- Set Crock-Pot to HIGH and drizzle half of your coconut oil at the bottom.
- Put in half the onions and sprinkle salt. Drizzle the rest of your coconut oil and put in the remaining onions, garlic, thyme, pepper, all spice, and salt. Stir around and cover.
- Let onions cook and caramelize until they begin to sweat and turn a light brown (about 5-6 hours), opening to stir around once or twice in that time.
- Add in stock, balsamic vinegar, and sugar/stevia. Stir well and cover again. Let cook for another 1-2 hours (up to 4) before serving it up in your favorite bowl with Nutritional Yeast flakes and a bit of parsley. Enjoy!
Oh, and don’t worry. No pandas were harmed in the making of this glorious dish. I just happen to love pandas, and it only seemed fit that this amazing soup be named after something I adore just as much!