Vegan Soubise
Vegan Soubise
About this Recipe
Vegan soubise makes soups taste as if they are full of butter and cream, without any of the added fat. (Soubise is traditionally a cream sauce made with sautéed onions and béchamel, which contains milk.) This vegan version of the classic soubise is a staple in my kitchen. Use it for the Vegan Creamy Broccoli Soup.
The Benefits
Arborio rice has restorative benefits, including aiding in the production of enzymes and protecting tissues. It's also a good source of energy. Coriander seeds are high in vitamin K, and help with bone health, while almond milk is rich in vitamin E, which is good for your heart health.
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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