Persian Onion Soup

Category, DifficultyBeginner

a different yet wonderful soup

Yields2 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
 2 medium white onions
 500 ml vegetable stock
 ½ tsp turmeric
 1 tsp dry mint
 ½ tsp fenugreek powder
 1 cinnamon stick (cassia or ceylon)
 1 tsp sugar
 1 tbsp all purpose flour
 1 lemon ( juiced)
 1 tsp salt
 1 pinch black pepper
 2 tbsp olive oil
 some parsley for garnish
1

finely chop the onions half-moon shape and sweat with olive oil, salt, and pepper in a pot on medium heat, until they are transparent.
keep the pot covered!

2

add the turmeric, fenugreek, dry mint, flour and cook for 2 minutes

3

add the vegetable stock while whisking constantly, throw the cinnamon stick in.
lower the heat to minimum and cook covered 3/4 for about 40 Minutes

4

pout the lemon juice in, add the sugar, and adjust for taste. the lemon should be felt!
serve and garnish with roughly chopped parsley

Ingredients

 2 medium white onions
 500 ml vegetable stock
 ½ tsp turmeric
 1 tsp dry mint
 ½ tsp fenugreek powder
 1 cinnamon stick (cassia or ceylon)
 1 tsp sugar
 1 tbsp all purpose flour
 1 lemon ( juiced)
 1 tsp salt
 1 pinch black pepper
 2 tbsp olive oil
 some parsley for garnish

Directions

1

finely chop the onions half-moon shape and sweat with olive oil, salt, and pepper in a pot on medium heat, until they are transparent.
keep the pot covered!

2

add the turmeric, fenugreek, dry mint, flour and cook for 2 minutes

3

add the vegetable stock while whisking constantly, throw the cinnamon stick in.
lower the heat to minimum and cook covered 3/4 for about 40 Minutes

4

pout the lemon juice in, add the sugar, and adjust for taste. the lemon should be felt!
serve and garnish with roughly chopped parsley

Persian Onion Soup

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