Sweet TX1015 Onions

Creamy Sweet Onion Soup Roasted Veg Bruschetta

Ingredients

Vegan Cream

  • 1 cup raw cashews
  • 1 1/4 cup unsweetened almond milk
  • 2 cups water

Creamy Sweet Onion Soup

  • 2 TX1015 sweet onions
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 1/2 cup vegan cream
  • A few leaves of fresh thyme for garnish
  • Salt to taste
  • Pepper to taste

House-Made Hummus

  • 1/4 cup chickpeas
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • Salt to taste

Sauté Vegetable Bruschetta

  • 1/4 bell pepper chopped
  • 1/4 zucchini chopped
  • 1/4 TX1015 sweet onion chopped
  • 2 tablespoons of sun dried tomatoes
  • 2 tablespoons olive oil
  • House-made Hummus spread
  • 1 slice of french bread
  • few cilantro leaves for garnish

Directions

Creamy Sweet Onion Soup

Vegan Cream

  1. Boil 2 cups of water
  2. Let cashews sit in boiling water for 5-10 minutes, drain, rinse.
  3. In a fast speed blender add cashews & 1 1/4 cups of unsweetened almond milk, and blend until it becomes smooth.
  4. Set aside and continue recipe.

Soup

  1. Peel & chop your onions.
  2. Add olive oil to pan & sauté chopped onions for about 10 minutes or until they become soft & caramelized.
  3. In a blender, add 1 cup of vegetable broth, sauté onions, and 1/2 cup of vegan cream, along with salt & pepper.
  4. Serve & garnish with caramelized sweet onions & fresh thyme.
SautéVegetableBruschetta

House-Made Hummus

  1. Blend all ingredients in a food processor or high speed blender.

Bruschetta

  1. Sauté your vegetables with 2 tablespoons of olive oil.
  2. Toast your bread.
  3. Spread your toast with house made hummus.
  4. Top with sauté vegetables & sun dried tomatoes.
  5. Served and garnish with cilantro.

Serve your warm soup and bruschetta and enjoy immediately for a delicious, yet easy to make dish! Enjoy this dish as a fantastic appetizer, snack, or main meal.