a different yet wonderful soup
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
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