- 750g onions
- 1 garlic clove
- 1 tsp coriander seeds
- 1 vegetable stock cube
- A thumb of turmeric
- 1 tbsp caster sugar
- 1 cinnamon stick
- 1 lemon
- A handful of mint, leaves only
- A handful of dill, leaves only
- 2 tbsp olive oil
- Sea salt
- 1 ltr boiling water
- Freshly ground pepper
- 1.
Peel and slice the onions as finely as possible. Peel and thinly slice the garlic. Heat a heavy-based pan for 2 mins. Tip in 1 tsp coriander seeds and toast for 2-3 mins till popping and fragrant. Tip out of the pan and lightly crush in a pestle and mortar, or in a bowl with the bottom of a jar.
- 2.
Put the pan back on the heat. Add 2 tbsp olive oil, the 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 every so often.
- 3.
Pour 1 ltr boiling water into a heatproof jug. Crumble in the stock cube. Peel the turmeric and grate it into the stock. Set aside.
- 4.
After the onions have sweated for 10 mins, sprinkle 1 tbsp sugar into the pan. Cook for 5 mins till the onions are slightly caramelised.
- 5.
Pour the stock into the caramelised onions. Add 1 cinnamon stick and the toasted coriander seeds. Stir and cover. Let cook on a medium-low heat for 20 mins.
- 6.
Juice the lemon. Taste the soup and add lemon juice to taste. Season. Stir in most of the mint and dill leaves. Ladle into bowls and scatter over a pinch of remaining herbs.