Vegan Soubise & Vegetable Broth

Recipe PREP 10 min COOK 35 min

Vegan Soubise & Vegetable Broth

PREP 10 min COOK 35 min

Description

Vegan soubise creates rich, creamy soups without dairy. This plant-based twist on the classic béchamel-onion sauce pairs perfectly with Vegan Creamy Broccoli Soup. Arborio rice aids enzyme production and tissue repair, while coriander seeds provide bone-strengthening vitamin K. Heart-healthy vitamin E from almond milk makes this base both delicious and nutritious.

Ingredients

3 cups MAKES

2 medium white or yellow onions, thinly sliced
½ tsp coriander seeds
½ tsp Arborio rice
3½ cups (840 ml) almond milk

Directions

Step 1

Put the onions in a steamer basket over about 3 in (7.5 cm) of boiling water; steam until completely tender, 12 to 15 minutes. While the onions are steaming, toast the coriander seeds and Arborio rice in a small, dry pan(without oil) over medium heat until fragrant and lightly browned, 4 to 5 minutes.
Step 2

Spoon the soft, steamed onions into a medium saucepan over medium heat and pour almond milk over the onions to cover. Add the toasted coriander and Arborio rice and simmer until reduced by a quarter, about 15 minutes.
Step 3

Let cool until just warm, then transfer the mixture to a blender and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure everything is fully incorporated. Use this immediately as the base for a creamy soup, or store in an airtight container in the refrigerator for up to 1 week. You also can pour the soubise into an ice cube tray and take out cubes of it as needed. Frozen soubise cubes will last in the freezer for up to 3 months.

Adapted from Good for You: Bold Flavors with Benefits by Akhtar Nawab (Chronicle, 2020)

About the author

Akhtar Nawab

Akhtar is an award-winning chef of Indian heritage who has embraced and mastered Mexican cuisine. He is the chef-owner of Otra Vez and Alta Calidad, and his approach to cooking is showcased in his debut cookbook, Good For You.

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