Onion and Leek Soup

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Onion and Leek Soup

Perfect as a starter or main meal, this Onion and Leek Soup is very easy to make and can be enhanced with the addition of cheese if a more gastronomic dish is required. Onion itself is a very underrated vegetable that is low in fat and high in nutrients with the outer skin containing the highest benefits. Croutons can also be added for extra flavour and a bit more bite if preferred.

  • Serves: 2-4
  • Prep Time: 5 minutes
  • Cooking Time: 25-30 minutes
  • Ready In: 30-35 minutes

Ingredients

  • 2 tbsp Cold Pressed Rapeseed Oil or Olive Oil
  • 4 Red Onions – medium to large, sliced
  • 2 Brown Onions – medium to large, sliced
  • 2 Leeks – sliced
  • Bunch of Chives or Garlic Chives – cut into 10 mm strips
  • Sprig of Rosemary
  • 3 shaves of Whole Nutmeg
  • 2 tbsp Tomato Puree
  • 100 ml Dry White Wine
  • 4 sprigs of Parsley – optional
  • 1.2 litres / 2 pints Vegetable Stock (2 stock cubes)
  • 2 tbsp Moderna Vinegar
  • 1 tsp Tumeric
  • Good pinch of Salt & Black Pepper – to taste
  • Cheese – optional to add on the top of the soup when serving

Method

  1. Heat the oil in a large saucepan or stock pot
  2. Add the sliced onions to the hot pan and cook for around 2 minutes on a medium heat. Ensure that there are no tough outer leaves of the onion as this will not soften
  3. Add the shallots and leeks then cook until all vegetables are soft but not brown
  4. Add the white wine and immediately turn down the heat
  5. Gradually stir in the stock, keeping the liquid just boiling
  6. Add the tomato puree
  7. Add the salt, pepper and nutmeg, mixing well. Cook for approx 1 minute.
  8. Add all other ingredients.
  9. Cook for approx 10 minutes
  10. Remove from the heat and use a hand blender to liquidise the soup a little. This releases extra flavour but keeps a good part of the onions as pieces
  11. Return to a low heat for 10 minutes then serve
  12. If serving in individual bowls, add a sprig of fresh parsley on top of the soup
  13. Serve with freshly baked bread or toast or croutons

Top Tips

  • Stir the onions continuously so that they do not stick and burn in the pan
  • The amount of fat used to cook the onion is the negative benefit but cooking in low quantities of cold pressed rapeseed or olive oil reduce any disadvantages.The rapeseed oil does not become harmful when heated to higher temperatures when olive oil possible does.
  • If you prefer not to include the leeks, just omit these or add an extra onion

Recommended Equipment

  • Large stainless steel stock pot or saucepan (that will hold at least 4 pints / 2.27 litres)
  • Electric hand blender
  • Wooden spoon
  • Digital kitchen scales for measuring
  • Measuring spoons