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
- 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
- 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.
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