Ingredients: Yields 5 cups
3 3/4 cups almond milk
2 Tbsp lemon juice (half lemon)
1 Tbsp chickpea miso
¼ cup Tamari
1/2 tsp dried thyme
1/2 tsp fresh cracked black pepper
2 cups Balsamic Caramelized Onions (divided; 1 cup chopped, 1 cup whole)
2 Tbsp olive oil
Preparation:
In blender combine the milk, lemon juice, miso, Tamari, thyme, cracked black pepper and 1 cup of caramelized onions. Blend for about 30 seconds on high.
Turn the speed down and drizzle in the olive oil while it is running.
Add 1 cup of chopped caramelized onions and pulse about 3-4 times.
Pour into a serving bowl.
To warm, place the soup in a wide-mouthed bowl, the more soup surface there is, the quicker it will get warm. Place in the dehydrator set at 145 degrees for 30-60 minutes. Serve and enjoy!