It might be May but there is still a nip in the air which leads me to think of soup when I get in from work. A hectic few weeks lately means I have only really been able to cook and experiment at the weekend, but this is a pefect work night evening filler. Made with onions which have a unique combination of flavonoids and sulfur-containing nutrients and so offer great health benefits. This soup is really tasty, easy to make and a nice change from the more usual onion soups with a lovely creamy base from the coconut milk. Its also a hassel free lunch option too, some of my sourdough bread toasted with chilli oil makes a tasty desk side lunch option.
Roasted Onion Soup Thai Spices
8 medium onions peeled and quartered
1 head of garlic
1 sprig of lemongrass peeled and finely chopped
Zest and juice of a lime
Large piece of ginger peeled and finely chopped
1 red chilli chopped – include as many seeds as you like
1 litre vegetable stock
1 large tin coconut milk
3 tbsp fish sauce
Place the onions on a flat baking tray
Sprinkle over some oil, salt and pepper and roast at 180C for about 40 minutes until soft
After 20 minutes, cut the head of garlic horizontally, drizzle with oil, season and wrap in tin foil and add to the oven and roast until soft.
Heat 2 tablespoons of oil in a large pot, add ginger, chilli, lemongrass and lime zest
Cook on a medium heat for a few minutes to release the flavours, add the toasted onions.
Squeeze the garlic out of the skin and add also, with the stock and fish sauce.
Bring to the boil, simmer for 10 minutes. Add the coconut milk for the last 5 minutes,
Blend very well and season to taste.
Serve with a slice of crusty bread, toasted and drizzled with chilli oil.