A long time back when I was living in London, I used to visit sometimes a well-known naturopathic doctor called Shyam Singha. He was the doctor of Osho in the early days in India and played a part I believe in bringing the teachings of Osho to the UK. I met him a long time after that when he had a small basement practice in Bell Street off the Edgeware Rd. He was an excellent healer and prescribed various mono-diets to his patients for their powerful healing effects. I remember one house-mate grilling grapefruits daily, others were prescribed grape diets (grapes cleanse the blood), and I was prescribed a daily dose of red onion soup. 

Red onions are packed with Vitamin C and over 25 other flavanoid antioxidants, they are a good source of B vitamins, and potassium too (which many of us lack) and have anti-bacterial properties. They are said to have properties which boost gut health and support heart health. Ayurvedically they have that pungent taste which is internally heating and when cooked have a yummy sweet taste which gives nourishment to the tissues. 

I had to find my own recipe and here it is. I haven’t made it for years as I don’t eat onions too often – they are not part of a Yogic diet. However they are medicinal and I loved making this soup again to help fight the cough I caught from our New Year house guest which is doing the rounds at the moment. It’s quick, easy and cheap to make! I hope you enjoy it. 

INGREDIENTS:

4 medium sized onions cut into crescent slices.

1″ piece of ginger finely grated

1 large garlic clove ffinely grated

2 tablespoons cold pressed organic sesame oil

2 finger pinch of dried chilli flakes

5 finger pinch of fenugreek powder

1 litre filtered water

salt to taste

black pepper to taste

INSTRUCTIONS:

Warm the oil in a pan and add garlic and ginger. Cook for a minute or two. Add the onions and once the onions start to soften add a good pinch of salt, then cook until soft. Add the chilli flakes and fenugreek powder. Add the water and bring to the boil. Then simmer for 10-15 minutes. Add more water if you prefer/if needed. Serve piping hot.