Golden Persian Onion & Herb Soup

Cooking time
Serves2 people
Vegans Gluten-free diets

A sweet, lightly spiced turmeric spiked soup with fresh dill and mint and stirred with soft caramelised onions.


  • 6 onions
  • 2 garlic cloves
  • 1 tsp coriander seeds
  • 2 tbsp olive oil
  • 1 vegetable stock cube
  • 1 litre boiling water
  • A thumb of turmeric
  • 1 tbsp caster sugar
  • 1 cinnamon stick
  • 1 lemon
  • A handful of mint
  • A handful dill

Prep: 15 mins | Cook: 35 mins

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1. Peel and slice the onions as finely as possible. Peel and thinly slice the garlic. Heat a heavy based pan. Tip in the coriander seeds and toast for 2-3 mins till popping and fragrant. Pour into a pestle and mortar. Lightly cruch.
2. Keep the pan on the heat. Drizzle in 2 tbsp olive oil. Add in the finely sliced onions and garlic and lower the heat. Add a good pinch of salt. Cook for 10 mins till the onions are soft and melting. Stir occasionally.
3. Pour 1 litre boiling water into a heatproof jug. Crumble in the stock cube. Peel the turmeric using the edge of a teaspoon. Grate it into the stock. Sprinkle the sugar into the pan with the onions after they have sweated down for 10 mins. Cook for 5 mins till slightly caramelised.
4. Pour the turmeric infused stock in with the caramelised onions. Throw in the cinnamon stick and toasted coriander seeds. Stir and pop on a lid. Cook on a medium low heat for 20 mins.
5. Juice the lemon. Taste the soup and pour in the lemon juice to taste. Season. Stir in most of the mint and dill leaves. Ladle into warm bowls and scatter over a pinch of remaining herbs.
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