This could be quite possibly, one of the easiest soup’s you can make. Minimal ingredients, this soup cooks itself…
It can be quite time consuming though. Caramelising onions calls for patience. It will be so worth it, trust me. You will be rewarded with golden, sweet, juicy onions + a soup with a rich, intense flavour.
There will be tears. And, lots of them. You have 1kg of onions to slice. Food processor perhaps?
50g organic butter
1 tbsp olive oil
6 brown onions thinly sliced
1 tsp sea salt
2 tbsp plain gluten free flour
1 litre organic vegetable stock
2 cups additional water
few thyme sprigs
fresh chopped parsley
cheese toast *I lightly toasted some gluten free bread. Rubbed a garlic clove all over, then melted cheese on top of the toast under the grill.
Gently heat the olive oil + butter in a heavy based dish. Add the onions + sea salt. Cook until the onions have become very soft + caramelised. This process took me a good hour.
Add the flour, stir through + cook off a little, then add the vegetable stock + additional water. Add the bay leaf + thyme sprigs.
Reduce the heat to a simmer + allow to cook for another 20-30 mins or so, for the flavour to develop.
Taste + season.
Serve with a slice of cheesy bread + scatter with a generous amount of fresh parsley.
With winter well and truly on it’s way, I’m finding myself craving soup for warmth & nourishment.
Coming of the bat of living in Saudi Arabia for 2 years, desert heat – where 3/4 of the year the temperature soars…I must admit, it’s a little hard adjusting to the cooler climate here in Australia this time of year. My equilibrium is adjusting, that’s for sure!
This is deliciously creamy, super simple…nutritious, hydrating (as celery is predominately water) and detoxifying. It is great for digestion, full of antioxidants, vitamins (vit c) & minerals.
Most of these ingredients, you are most likely to have on hand!
There is no need for any additional herbs as it is flavourful, but if you like – you can add some chopped chives or parsley when serving.
Sup soup?! This healthy soup is cooked throughout the Middle East and is super simple to make, filling and flavourful! I had a bowl of lentil soup in a Syrian restaurant this past weekend whilst visiting the Souk in Qatar with friends. It blew my mind, so here I have tried to emulate that experience. I have cooked a few variations of this soup and I believe that this one is a winner.
Previously I have made this soup with red lentils. I find the yellow more delicate and subtle in flavour.
Most of these staple ingredients you are most likely to have on hand…and this soup really cooks itself!
YOU WILL NEED:
Organic extra virgin olive oil
1 red onion diced
1 clove garlic chopped finely
1 & 1/2 cups yellow lentils
4 cups organic vegetable stock
4 cups filtered water
1 tsp turmeric
1 & 1/2 tsp ground cumin
handful chopped parsley
1/2 lemon juice
himalayan sea salt
cracked black pepper
Fry onion in the evoo in a heavy based pan on a moderate heat for a few minutes. Add the garlic and ground spices, turmeric and cumin. Add a pinch of himalayan sea salt and a grinding of cracked black pepper. Fry until fragrant.
Stir in the lentils to coat, add the stock and the water and cook on a medium heat for 45mins. Continue to stir during cooking to prevent the lentils from sticking.
Add the chopped parsley and the juice from the 1/2 lemon.
Allow to cool slightly. Blitz in batches in the blender until smooth.
Serve with a sprinkle of sumac, additional parsley and wedges of lemon.