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Coriander Flavoured Onion Soup


2 tablespoons butter or margarine
3 medium (1 cup) onions, chopped
6 cups water
1 bunch (about 10 sprigs) fresh coriander, tied together
1 tablespoon flour
1 tablespoon wine vinegar
teaspoon cinnamon, ground
1 teaspoon salt or to taste
teaspoon pepper
2 eggs, beaten
2 tablespoons fresh dill, chopped
2 tablespoons flat-leaf Italian parsley chopped
1 teaspoon lemon juice


Serves: 4


Melt 1 tablespoon butter or margarine in a pan, add onions & stir-fry over moderate heat until golden, about 3 mins. Add the water & tied bunch of coriander & bring to a boil. Cook for 10 mins.

Mix flour with ¼ cup of hot broth & vinegar. Add this to soup. Add cinnamon, salt & pepper & simmer over low heat for 15 mins. Remove pan from heat. Remove & discard coriander.

Mix eggs with ½ cup of slightly cooled broth & return it to soup pan with remaining tablespoon butter or margarine. Stir in dill, parsley & lemon juice. Serve immediately. 

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