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Onion Soup

INGREDIENTSonion soup

 

Serves 2

 

3 large onions

1 large potato

2 garlic cloves

1 tbsp Porcini mushrooms

1 pint vegetable stock

¼ pint semi skimmed milk

1 tsp turmeric

1 tsp paprika

White pepper to taste

1 tbsp sunflower oil

Chopped chives

 

METHOD

1. Slice the onions roughly and shallow fry on a low heat with the oil until golden, making sure they don’t burn, this may take 15 – 20 minutes.

 

2. Add turmeric and cook for 1 minute stirring continuosly.

 

3. Add garlic, potato and paprika and cook gently for a further 5 minutes

 

4. Add the vegetable stock and milk, bring to the boil, then reduce to a simmer and cook for 20 minutes.

 

5. Blend the soup to your preference, sprinkle the chives on the top and serve.

 

onion soup

 Slice the onions roughly and shallow fry on a low heat with the oil until golden, making sure they don’t burn, this may take 15 – 20 minutes.2. Add turmeric and cook for 1 minute stirring continuosly.3. Add garlic, potato and paprika and cook gently for a further 5 minutes4. Add the vegetable stock and milk, bring to the boil, then reduce to a simmer and cook for 20 minutes.5. Blend the soup to your preference, sprinkle the chives on the top and serve1 minute stirring continuosly.3. Add garlic, potato and paprika and cook gently for a further 5 minutes4. Add the vegetable stock and milk, bring to the boil, then reduce to a simmer and cook for 20 minutes.5. Blend the soup to your preference, sprinkle the chives on the top and serve

1. Slice the onions roughly and shallow fry on a low heat with the oil until golden, making sure they don’t burn, this may take 15 – 20 minutes.2. Add turmeric and cook for 1 minute stirring continuosly.3. Add garlic, potato and paprika and cook gently for a further 5 minutes4. Add the vegetable stock and milk, bring to the boil, then reduce to a simmer and cook for 20 minutes.5. Blend the soup to your preference, sprinkle the chives on the top and serve1 minute stirring continuosly.3. Add garlic, potato and paprika and cook gently for a further 5 minutes4. Add the vegetable stock and milk, bring to the boil, then reduce to a simmer and cook for 20 minutes.5. Blend the soup to your preference, sprinkle the chives on the

 

 

 

 

 

Back to top and serve

 

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