Tasty comforting soup
2 People
10 minutes
45 minutes
Equipment
- Knife and
- Chopping board
- Weighing scales
- Measuring jug
- Large saucepan with lid
- Wooden spoon
- Grater
- Grill tray
Ingredients
- 2 medium onions
- 15g unsaturated fat spread
- 1/2 teaspoon balsamic vinegar
- 400ml boiling water 1 stock cube (beef or vegetable)
- 1 tablespoons plain flour
- Splash of Worcestershire sauce—optional
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- Ground black pepper
- 1/2 French stick or 2 slices bread
- 50g reduced fat cheddar cheese
- Few sprigs of fresh parsley
Simple steps
- Peel and finely slice or chop the onions. Melt the margarine in the saucepan, add the onions and stir. Cover and cook on medium heat for about 10 – 15 minutes until soft.
- Add the balsamic vinegar. Turn the temperature down a little and cook for another 15 minutes (until the onions are golden and very soft), stirring often to stop it sticking.
- Meanwhile make up the stock by crumbling the stock cube into 400mls boiling water. Remove the thyme leaves from the stems.
- Add the flour to the onions, and cook for a few minutes. Add the stock stirring all the time. Add the thyme, pepper and Worcestershire sauce (if using).
- Bring to the boil, then reduce heat and simmer for 10 minutes
- Slice the French bread. Ladle some soup into a bowl, then either: cover the bread slices with the cheese and pop under a grill until melted and bubbling then place on top of the soup, OR Pop a slice or 2 of bread on the soup sprinkle with 1/4 of the cheese and carefully place the bowl under a grill till the cheese is melted and bubbling.
- Sprinkle with any left over cheese and chopped parsley. Serve.
Top tip
The soup up to step 5 will keep covered in fridge for 3 days. Or freeze it for up to 3 months.
Allergen information
- Wheat
- Gluten
- Sulphites
- Milk
- Fish
- Barley
- Stock cube allergens vary – check label
