Persian-style Onion Soup
Description
Flavonoid-rich onions help to keep the body healthy!
Summary
| Yield | |
|---|---|
| Source | Gordon Ramsay's Healthy Appetite |
| Prep time | 10 minutes |
| Meal Category | Soup |
| Nutritional Category | Vegetarian |
Ingredients
| 2 | tbsp | olive oil |
| 5 | onions (chopped into 1-2 cm thick wedges) | |
| 1 | Pinch | sea salt |
| 1 | Pinch | black peper (freshly grounded) |
| 1⁄2 | Teaspoon | turmeric |
| 1 | Teaspoon | fenugreek seeds (or yellow mustard seeds) |
| 1⁄2 | Teaspoon | dried mint |
| 2 | tbsp | plain flour |
| 700 | ml | vegetable stock |
| 1 | cinnamon stick | |
| 1 | lemon (juiced) | |
| 1 | Teaspoon | honey |
| 1⁄2 | Cup | flat leaf parsley (chopped) |
Instructions
- Heat one tablespoon of oil in a heavy based pan over medium heat. Add onion, salt and pepper. Cover and sweat for 12 -15 minutes until onions are soft, lifting the lid and stirring occasionally. Remove the lid and increase the heat very slightly.
- Add spices, dried mint and remaining oil, then stir in the flour. Cook, stirring frequently, for 3-4 minutes. Gradually pour in the stock, whisking as you go to prevent any lumps forming. Drop in cinnamon stick and cook over a low heat, partially covered with the lid, for 30-40 minutes.
- Stir in lemon juice and honey and season according to taste. Discard the cinnamon stick.
- Ladle soup into warm bowls and sprinkle with chopped parsley to serve.
Nutritional information (per serve)
- Energy: 687kJ
- Total sugars: 7g
- Protein: 4g
- Sodium: 394mg
- Calcium: 44mg
- Total fat: 9g
- Saturated fat: 1g
- Iron: 1mg
- Carbohydrate: 15g
- Fibre: 2g
Notes
Freeze for a ready-to-go home made nutritious snack or meal when you are busy or tired.