Persian Style Onion Soup

Name: Persian Style Onion Soup
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 3 tbsp olive oil; 5 large onions; sea salt and black pepper; 0.5 tsp ground turmeric; 0.5 tsp fenugreek seeds; 0.5 tsp dried mint; 2 tbsp plain flour; 700 ml vegetables; 1 cinnamon stick; 1 lemon; 1 tsp caster sugar; 3 flat leave parsley sprigs

Vegetables, lemon and mint come together in this soup, fragrant with turmeric and fenugreek and simmered on the stove.

1 hr 5 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 5 min · Cook 60 min · 65 min total
Difficulty: medium

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.
15 min
2
Add the spices, dried mint and remaining oil, then stir in the flour, cook, stirring frequently, for 3-5 minutes.
5 min
3
Gradually pour in stock, whisking as you do so to prevent any lumps forming. 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.
40 min
4
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.