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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I think it comes from Gordon Ramsay's Healthy Appetite Ingredients:
3 tablespoons olive oil |
5 large onions, peeled and thinly sliced |
sea salt and black pepper |
1/2 teaspoon ground turmeric |
1/2 teaspoon fenugreek seeds |
1/2 teaspoon dried mint |
2 tablespoons plain flour |
700 ml vegetables or 700 ml chicken stock |
1 cinnamon stick |
1 lemon, juice of |
1 teaspoon caster sugar |
3 flat leave parsley sprigs, coriander |
Directions:
1. Heat 2 tbsp olive oil, the onions and some seasoning. Cover and seat for 12-15 minutes until the onions are soft, lifting the lid and stirring occasionally.
2. Add the spices, dried mint and remaining oil, then stir in the flour, cook, stirring frequently, for 3-5 minutes.
3. Gradually pour in stock, whisking as you do so to prevent any lumps forming.
4. When it has all been added, drop in the cinnamon stick and simmer over a low heat, partially covered with the lid, for 30-40 minutes.
5. Stir in the lemon juice and sugar, then taste and adjust the seasoning. Discard the cinnamon stick. Ladle the soup into warm bowls and scatter over the herbs to serve.
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