Ingredients:
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
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
Directions:
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.
