Many, many, years ago a friend told me that it is the Greek custom to plant onions and garlic by the light of the first full moon in October. I can’t promise I always follow that advice to the letter but sometime in October or early November, every year, I plant some onion sets and garlic cloves in the veg box. I like to buy my onion sets from little hardware shops or farm shops (last year from a little place along the High St. in Welshpool , this year from Pells Farm Shop). It makes me feel like the growing year has started.

I leave enough space between the rows of onions to sow carrots in Spring. Apparently the smell of onions disguises the scent of carrots and deters the carrot root fly.  The alliums overwinter and come July I have a lovely mixture of garlic and red and white onions 

This year I had a bumper crop of onions so I decided to be adventurous and do something other than just using them for cooking dinner. It’s the right time of year for soup and I really fancied something thick and tasty.  

I can’t remember how I came across the recipe for Caramalised Onion and Fennel soup but it ticked all the right boxes. It’s thickened with cashew nuts rather than cream so it’s creamy, gluten free and vegan. It’s delicious. If you can make sourdough bread to go with it, even better.

Just one spoke in the wheel. There was no Fennel to be found anywhere. So I substituted some Leek which worked beautifully.

 You can find the original recipe with quantities here on the ‘With Food and Love’ website.  Sher Castellano is a plant-based chef who creates anti-inflammatory and healthy recipes.

The original recipe specifies yellow onions which make a lovely golden soup. I used a mix of Red and White onions so mine was kind of an orangey colour. If you’re fussy about the colour of your soup choose your onions carefully! I should also warn you if you don’t want your house to smell of caramalised onions for days make sure you open the windows or have the fan on while you’re cooking this up!

Heat the Olive Oil in a large pot over a medium heat and add the onions. 

Sauté for 10 – 15 minutes or until translucent.

Turn the heat up to medium high and sauté for another minute. Add the apple cider vinegar and stir.

Add the leeks and continue to cook until the onion and leek are caramelised, around 30 minutes.

Once caramelised, add the water or stock, herbs, cashews, salt and pepper and simmer for 5 more minutes.

Pull out the herbs and blend until smooth. Enjoy.