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. ---------------------------------------------------------------------------
Nutrition
Ingredients
