When I left school today at 5pm it was dark, rainy and cold. Nature’s way of telling us that we have to stock up on food. Nutritious, warm, comforting food.
Soup has been in the kitchen as long as kitchens existed. It was easy to make, substantial and nutritious. It could be easily adapted to the season and cultures.
It seems only logical that nowadays we still consume this dish all around the world.
The first soup I ever made from scratch that turned out edible was onion soup. It is still one of my favourites to make and find myself improving it every time. By adding some simple spices you can give it your own twist.
Onion soup (2 servings)
Preparation time: 30 – 35min
400 grams of onions
1 bay leaf
500 ml of water
1/4th of a beef stock cube
Salt and pepper to taste
1. Cut the onions in rings.
2. Put two tablespoons of oil in a pot and add the onions. Cook on medium for 10 minutes with the lid on the pan. Stir occasionally. Don’t let the onions colour.
3. Add the water and the bay leaf and simmer for another 10 minutes. Taste and add the stock cube.
4. Turn down the heat and add salt, pepper and paprika powder to taste.
Put in a bowl & enjoy!