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White Onion and Mint Soup


700g white onions

20g garlic

10g salt

50ml double cream

100g peeled potato

120g while part of the leek

30g GF flour

1.5 litres of water

15g vegetable stock

Here’s how

Peel and chop the onions, garlic and potato in chunks heat a large pan and in with the chopped veg add a drizzle of rape seed oil and the salt then, give the pan a good stir around and cook for 5-10 minutes on a medium heat stir in the gluten free flour, pour over the water and bring up to the boil simmer the pan for 15 minutes until the onions and sweet potatoes are soft pour in the double cream and blend to a smooth velvety soup season with a little more salt and pepper if you need it and serve with a sprinkle of crunchy chopped spring onions and fresh mint Recipe

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