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Middle-Eastern Minted Onion Soup

onion soup 750 x 300

Soup is the ultimate comfort food, especially in winter.  This Golden Door favourite is an oldie but a goodie, it’s packed with flavour and nutrients, and is ideal to make any season.

Ingredients:

4 large onions, thinly sliced
1 teaspoon maple syrup
1/2 teaspoon ground turmeric
pinch of ground cinnamon
pinch of ground cardamom
1 litre (4 cups) vegetable stock
2 tablespoons spelt flour, sieved
3 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons chopped fresh mint

Method:
Put the onion, maple syrup, spices, 5 tablespoons of the stock and a pinch of salt and pepper in a large heavy – based saucepan. Cover and cook over medium heat for 10-15 minutes, stirring occasionally, until the liquid has evaporated and the onions are caramelised and golden brown. Add a little water if the pan starts to dry out. Stir in the flour and cook over low heat for 2 minutes. Gradually add the stock, a little at a time, stirring until the soup comes to the boil. Reduce the heat and simmer for 30 minutes.

Mix together the lemon and lime juice and add to the soup gradually, to your taste. Simmer for 5 more minutes, then stir in the mint and serve immediately.

Serves 10 as a starter

CHEF’S TIP: Soup is wonderful to make in bulk and freeze. If you are doing so, add the mint after thawing to prevent it discolouring.

 

Please note: This blog is for information purposes only and is not a substitute for medical advice, diagnosis or treatment.

1 Comment

  1. This sounds really nice. Always looking for new recipes to try. Thanks for sharing.

    Simon

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