Name: Roasted Onion soup
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Ingredients: 3 large brown onions (quartered); 3 large red onions (quartered); 1 whole bulb of garlic; 1 tbsp olive oil; 1000 ml vegetable stock; 1 tbsp wholegrain mustard; 25 g fresh parsley (chopped); 2 tbsp 0% Greek yoghurt

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Onion soup has to be one of the cheapest soups you can make. This worked out to be around 25p (40 cents) a bowl. Clean eating doesn't have to be expensive and it can taste great too!

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Whilst we are still in winter, I am making the most of it by eating soups. I always eat salads in the winter, but I don't think I could eat a soup in the summer. So, I am enjoying them whilst I can.

How to make Roasted Onion Soup - serves 2:

Roasted Onion soup

Roasted Onion soup has to be one of the cheapest soups you can make. Clean eating doesn't have to be expensive and it can taste great too!

5 from 3 votes

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Course: Appetizer, Lunch, Soup

Cuisine: British, French

Prep Time: 5 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 20 minutes

Servings: 2 people

Calories: 237kcal

Ingredients

UK measures - US measures

3 large brown onions quartered3 large brown onions quartered
3 large red onions quartered3 large red onions quartered
1 whole bulb of garlic1 whole bulb of garlic
1 tbsp olive oil1 tbsp olive oil
1000 ml vegetable stock1000 ml vegetable stock
1 tbsp wholegrain mustard1 tbsp wholegrain mustard
25 g fresh parsley chopped25 g fresh parsley chopped
2 tbsp 0% Greek yoghurt2 tbsp 0% Greek yoghurt

Instructions

Put the onions on a roasting tin and drizzle with a little olive oil.
Take the white papery outer layer off the garlic, but leave the bulb together. Put on a piece of foil and add some water. Close the foil up around the bulb and put on the roasting tin with the onion. Bake the onions and garlic for an hour at 200C/400F
Add the cooked onions to a large pot and then squeeze the roasted garlic out of the cloves and add to the onions. Add in the rest of the ingredients (expect the yoghurt) and a little salt and pepper and heat for 15 minutes.
Blend the soup and pour into bowls. Add some Greek yoghurt and sprinkle over a little extra parsley.

Nutritional Information

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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Comments

Anna

February 19, 2014 at 6:53 pm

Yum! Looks good :)

Paula

February 19, 2014 at 6:49 pm

I am looking forward to making this already. Thanks for the recipe Dannii.

Claire

February 19, 2014 at 6:44 pm

This would be amazing with some garlic bread. Mmmm.

Alice

February 19, 2014 at 6:43 pm

Thanks! I am going to make this tomorrow.

Karen

February 19, 2014 at 6:41 pm

This sounds really good. Have you thought about doing a recipe book? I would definitely buy one!

Hayley

February 19, 2014 at 6:41 pm

How long does it keep for?

Maria

February 19, 2014 at 6:40 pm

I would love some more budget healthy recipes please!