| 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 soup prepare our spices: turmeric, shambala, mint and measure the flour.
- Now onions should be cleaned and cut into thin rings. Put on fire a saucepan (preferably with a thick bottom), pour into it 2 tbsp of olive oil, add onion, a little salt and pepper, mix well. Cover and let simmer for 15 minutes over medium heat, stirring occasionally. When the onions are cooked, they're ready.
- Remove the lid, increase the heat, add our spices, the remaining olive oil, mix and add flour. Again peremeshaem and will continue to cook 3-4 minutes, stirring occasionally.
- Then carefully add the broth (I used chicken broth). Do it gently, stirring constantly to avoid lumps. (Сook the broth separately).
- Add cinnamon stick and cover with a lid, cook on low heat for 30-40 minutes. Now turn off the fire, add lemon juice and sugar to the soup, try and add salt and pepper to taste, and then remove the cinnamon.
- The soup is ready.
