Ingredients

• 3 tablespoons olive oil
• 5 large onions, peeled and thinly sliced
• sea salt and black pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon dried mint
• 2 tablespoons plain flour
• 700 ml vegetables or 700 ml chicken stock
• 1 cinnamon stick
• 1 lemon, juice of
• 1 teaspoon caster sugar
• 3 flat leave parsley sprigs, coriander

Instructions

1. Heat 2 tbsp olive oil, the onions and some seasoning. Cover and seat for 12-15 minutes until the onions are soft, lifting the lid and stirring occasionally.

2. Add the spices, dried mint and remaining oil, then stir in the flour, cook, stirring frequently, for 3-5 minutes.

3. Gradually pour in stock, whisking as you do so to prevent any lumps forming.

4. When it has all been added, drop in the cinnamon stick and simmer over a low heat, partially covered with the lid, for 30-40 minutes.

5. Stir in the lemon juice and sugar, then taste and adjust the seasoning. Discard the cinnamon stick. Ladle the soup into warm bowls and scatter over the herbs to serve.