Pickled onions are pungent. This recipe won’t suit everyone, but if you like a tangy taste, give it a go. How tangy you want pickled onions soup, depends on the vinegar the onions you pick have been pickled in. The stronger the vinegar, the more pungent the soup. Sweet vinegar will give a vegetable soup that tastes like most others, but the celery helps give it some bite.
| Serves | 4 – 6 |
| Prep time | 10 minutes |
| Cook time | 28 minutes |
| Total time | 38 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Soup |
| Misc | Freezable, Serve Hot |
| By author | Lesley Smith |
INGREDIENTS
- 150g Small Pickled Onions (Drained. Use Sweet Vinegar if possible, for a less tangy taste.)
- 150g Celery (Chopped and Sliced)
- 150g Potatoes (Cubed)
- 150g Carrots (Sliced)
- 800ml Vegetable Stock
- 1 tablespoon Olive Oil
- Salt & Pepper (To Taste)
NOTE
Makes 1.6 Litres
METHOD
| Step 1. | Lightly saute the pickled onions in some olive oil. The goal is to release the pickled onion taste, without the onions becoming brown or overcooked. |
| Step 2. | Add all the ingredients into your soupmaker and choose the chunky setting. |
| Step 3. | Serve chunky, or blend if you prefer your soup smooth, but the tangy oniony taste that you can get with the chunky version will fade into the other vegetables when they’re pureed. |
For your dry potato, look for Kerrs Pink, September onwards.
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