👉This Soup Saved Me From Surgery — An Old Recipe I Still Make Today!

Comments · 4.7K

• BE

  @beingsupremelyhumble · 1 month ago (edited) · pinned

  Well done but was taught never place garlic in anything as cooking expells all its healing properties and Tumeric only works with Black pepper preferably ground and sourced online by company who actually sources All spices even the different pepper types from Country of origin No longer can one source any spices from supermarkets They are now so cheaply sourced its no longer true to call the Spices Australia. Tumeric Red Ginger ground sardines 1 tin sweet potato  tiny crumble fetta cheese lemon juice 1 or 2 cloves uncooked garlic Expensive always in Dark glass bottle Locally made Pure Extra virgin olive oil 1 avacado cucumber red onion red bell Peppers handful of aflafa sprouts in a bowl every night delicious !!! Is  what I made up for 1 of my organ issues But have been vegetarian for 30 yrs lentil and Chickpeas vegetarian curry the curry made of alot of different spices 5 6 7 or more not a bought powder ghee and tofu also but here in Australia don't trust tofu its shipped from Asia too long to arrive live in country and no specialty stores as in city . Best wishes hopefully my recipie helps me am depleted in protien need Chickpeas and lentils how many chemicals have been sprayed and where have they come from.???? Here ?? Another country?? It's hard to trust our food now . Your food truly looks delicious.

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• WR

  @wrennspencer6070 · 8 months ago

  Onions, chopped &amp; sauteed until golden brown<br>Leeks, stem part only, sliced thin<br> &nbsp; &nbsp; &nbsp; &nbsp;-added to &nbsp;onions &amp; sauteed<br>Potatoes, cubed<br>Broth to cover<br>Salt to taste<br>Sprig of Rosemary<br><br>Cover &amp; simmer<br><br>Meanwhile, saute minced garlic in butter <br>Add bread cubes to garlic &amp; butter, stir until brown<br>Set aside.<br><br>Chop fresh parsely or dill<br><br>Remove onion broth mixture from heat, cool, &nbsp;add cream &amp; sea salt. Stir until smooth.<br><br>Serve topped with bread cubes, parsely, &amp; drizzle with olive oil.<br>Voilá!

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• TO

  @TomTips247 · 8 months ago

  This is exactly the kind of food that hits differently at 2am. Simple ingredients, one pot, and pure comfort. I love how you take the time with the onions—that patience really shows in the flavor.<br>Quick question for everyone here: do you like your onion soup chunky like this, or blended super smooth? I honestly can’t decide.<br>Wishing this channel continued growth, and wishing everyone reading this a warm, comforting day (or night!) wherever you are. 💛

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• SH

  @sherrieanorman2816 · 8 months ago

  I don&apos;t care HOW many ingredients there are to this soup, you can bet money I will make LOTS of it.

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• LU

  @lubnafarrukh3878 · 1 month ago

  Thank u &nbsp;so &nbsp;much❤🙏

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• IN

  @IncurableRomanticist · 7 months ago

  Yes, yes, yes! The only recipe I’ve found where the onions are caramelized! Onion soup tastes all wrong unless you cook the onions just this way! Great recipe, perfect music, good pictures to illustrate, too. Thank you very much.

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• MA

  @martgrd3385 · 8 months ago

  Les poireaux,il faut les fendre dans le sens de la longueur pour les laver, car il y a souvent de la terre au milieu.

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• AL

  @algrimm6093 · 4 weeks ago

  Leaks should be washed well to remove dirt from layers.

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• RO

  @royganpath5967 · 2 months ago

  WOW ! Just learned to chop onions….finally !

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• HK

  @hkkjr1115 · 8 months ago (edited)

  As soon as you cut up the bread…I felt that I knew your recipe!<br>We came to Canada from Hamburg in the 1960’s. &nbsp;<br>Thank you my dear.

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• SU

  @susanhorne2143 · 8 months ago

  Watching from Hornsea, England, UK

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• NA

  @nancyadamson286 · 7 months ago

  Oh yeah! Let&apos;s not forget the presentation derigeur cream!

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