Golden Persian Onion & Herb Soup Recipe | Abel & Cole
Golden Persian Onion & Herb Soup
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Prep: 15 mins
Cook: 35 mins
A sweet, lightly spiced, turmeric-spiked soup with fresh dill and mint and stirred with soft caramelised onions.
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245 kcal
(per portion)
Ingredients you'll need
  • 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
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • 1 ltr boiling water
  • Freshly ground pepper
Step by step this way
  • 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.