Soup recipe for 4 people, takes only 20 mins; recipe has onion, olive oil, vegetable stock, wholegrain mustard, marmite, parsley, bread and goat's cheese.
Roasted onion soup with goat's cheese toasts
Course: Soup
Servings
4
servings
Prep time
25 mins
Ingredients
- Olive Oil: 4 tbsp olive oil
- Onion: 800g yellow or white onions, sliced
- Vegetable Stock: 1l vegetable stock
- Parsley: handful parsley, roughly chopped
- Bread: 8 thick slices bread
- Wholegrain Mustard: 1 tbsp wholegrain mustard
- Marmite: 1 tsp Marmite
- Goat'S Cheese: 100g soft vegetarian goat's cheese, cubed
Directions
- 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.
- 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.
