Tuesday, 20 September 2011


Heres a nice recipe from the BBC website to kick start our new blog - happy souping!

Roasted onion soup with goat's cheese toasts

Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day

Difficulty and servings

Easy
Serves 4

Preparation and cooking times

Preparation time
Prep 25 mins
Cook time
Cook 1 hr
Vegetarian Freezable
Vegetarian
Can be frozen without the toast

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.
  2. Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.

Per serving

454 kcalories, protein 15g, carbohydrate 62g, fat 18 g, saturated fat 5g, fibre 6g, sugar 16g, salt 2.33 g
Recipe from Good Food magazine, March 2010.