| Prep Time | 10 minutes |
| Cook Time | 75 minutes |
| Servings |
Ingredients
- 3 tablespoons Vegetable oil
- 5 pieces Onion
- Salt (sea salt)
- Black pepper (ground)
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Seeds (Shambhala)
- 1/2 teaspoon Mint (dried)
- 2 tablespoons Flour
- 700 ml Broth (vegetables or chicken broth)
- 1 piece Cinnamon (wand)
- Lemon juice
- 1 teaspoon Sugar
- 1 bunch Parsley
Ingredients
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Instructions
- Before cooking the soup, we will prepare our spices: turmeric, shambhala, mint and measure the flour.
- Now the onion should be peeled and cut into thin rings. Put a saucepan on the fire (preferably with a thick bottom), pour 2 tablespoons of olive oil into it, add onion, a little salt and pepper, mix well. Cover and simmer for 15 minutes over medium heat, stirring occasionally. When the onion is cooked, it will be ready.
- Remove the lid, increase the heat, add our spices, the remaining olive oil, mix and add flour. Stir again and continue cooking for 3-4 minutes, stirring occasionally.
- Then carefully add the broth (I used chicken broth). Do this carefully, stirring constantly so that there are no lumps. (Cook the broth separately).
- Add a stick of cinnamon and, covered with a lid, cook on low heat for 30-40 minutes. Now turn off the heat, add lemon juice and sugar to the soup, taste and add salt and pepper to taste, and then remove the cinnamon.
- The soup is ready.
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