Easy Onion Soup

I have to say that this one of my favorite soup recipes.  Although spring calls for a lighter diet consisting of more raw and cleansing foods, the cold and windy weather leaves me craving cooked and comforting foods.  The following is a soup recipe that will provide the feeling of warmth and nourishment on chilly days, while still supporting the body's natural detoxification process.

Simple, healthy, and cleansing.

Onions are high in antioxidants and the vitamins B-complex, A and C.  Onions contain antibiotic, anti-inflammatory, and anti-microbial properties, and may lower cholesterol as well!

Here's the recipe!

2 red onions, thinly sliced
2 sweet or yellow onions, thinly sliced
2 ribs of celery, diced
3 cloves of garlic, sliced
2 cups of purple cabbage, thinly sliced
6-8 cups of homemade chicken, beef, or vegetable broth*
2 teaspoons of sea salt
1 large bay leaf
2 tablespoons of olive oil, butter, or chicken/beef fat*

Heat your choice of oil or fat in a cast iron or stainless steel soup pot over medium heat. Sauté the onions with a pinch of salt until they begin to turn translucent.  Add the celery, cabbage, garlic, and another pinch of salt and sauté until soft, approximately 10 minutes.  Add the bay leaf, remaining salt, and 6 cups of broth.  Bring to a boil, cover, and simmer on low heat for 30 minutes to an hour.  If you desire more liquid, add the remaining broth.

Enjoy with a piece of hearty bread or spring salad!

*My favorite version of this soup requires the pairing of the beef fat with the homemade beef stock.  
*For a VEGAN version of this soup, choose olive oil as your fat source and vegetable stock as your liquid source.