White Onion and Mint Soup
Ingredients
700g white onions
20g garlic
10g salt
50ml double cream
100g peeled potato
120g while part of the leek
30g GF flour
1.5 litres of water
15g vegetable stock
Here’s how
Peel and chop the onions, garlic and potato in chunks heat a large pan and in with the chopped veg add a drizzle of rape seed oil and the salt then, give the pan a good stir around and cook for 5-10 minutes on a medium heat stir in the gluten free flour, pour over the water and bring up to the boil simmer the pan for 15 minutes until the onions and sweet potatoes are soft pour in the double cream and blend to a smooth velvety soup season with a little more salt and pepper if you need it and serve with a sprinkle of crunchy chopped spring onions and fresh mint Recipe