Roasted onion soup with goat's cheese toasts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 800g yellow or white onionssliced
- 4 tbsp olive oil
- 1l vegetable stock
- 1 tbsp wholegrain mustard
- 1 tsp Marmite
- handful parsleyroughly chopped
- 8 thick slices bread
- 100g soft vegetarian goat's cheesecubed
Nutrition: per serving
- kcal454
- fat18g
- saturates5g
- carbs62g
- sugars16g
- fibre6g
- protein15g
- salt2.33g
Method
step 1
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.
step 2
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.
