Nutty Onion Soup

This was the first soup I had ever eaten where the main ingredient was nuts – cashews to be exact. It’s a recipe from The Anti-Inflammation Diet and Recipe Book by Jessica K. Black, N.D. If you’re on this diet or are wanting to cleanse yourself (I’d get in contact with a naturopath doctor to find out if this diet is right for you first), then this book is a must have on your shelf.

I’d like to think I’m clever and came up with the recipe. Unfortunately, lying has never been my strong suit. This soup was surprisingly delicious. I didn’t really know what to expect. Dr. Black wrote that her daughter liked it and I usually figure if a picky child likes it, it’s at least palatable. However, this was fabulous. And filling. And low-ish in calories. (500 calories per serving but I would have been happy with just this soup and some broccoli, forget the side salad I also served.) And high in protein and potassium. And Joe asked if I could make it again. And it’s good on its own but it would also be a good base – adding broccoli would be wonderful!

I ended up buying a coffee grinder that is dedicated specifically to seeds and nuts. No coffee will be used in it. Ever. Period. No further discussion on that topic. They’re only $20 and if you’re doing this diet, I highly recommend dishing out a few bucks for one. And an immersion blender. It will save your life. And be the most wonderful kitchen gadget you could possibly buy. I use mine almost daily. 



Nutty Onion Soup

  • 1 quart (4 cups) organic chicken broth or vegetable broth (check for nightshades!)
  • 1 ½ cups filtered water
  • 2 cups cashews or blanched and hulled almonds (I used a blend)
  • 2 small onions, chopped
  • 3 tbsp cold-pressed, extra-virgin olive oil
  • 2 tsp marjoram
  • 2 tsp thyme
  • salt and pepper to taste
  • chives for a garnish
  1. Grind the nuts in a coffee grinder until very fine. (This can be done ahead of time and stored in a container in the fridge.)
  2. In a soup pot, saute the onions in the olive oil on medium-high heat until translucent. Let the onions cool a bit if you’re using a standing blender.
  3. Add the remaining ingredients to the pot. Use your immersion blender (or put everything in a standing blender) and blend until the soup is creamy. (If using a standing mixer, transfer back to the soup pot.
  4. Simmer on medium heat for 20-30 minutes. Season to taste. Serve warm, garnish with minced chives.