Persian Style Onion Soup

• 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

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.

olive oil, onions, salt, ground turmeric, fenugreek seeds, mint, flour, vegetables, cinnamon, lemon, caster sugar, parsley sprigs

Taken from www.food.com/recipe/persian-style-onion-soup-401194 (may not work)