Ingredients
- 6 Onions
- 1 Knorr beef stock pot
- 1 tbsp Flora Original
- Pita bread (brown)
- 1 can Canned tomatoes
- 1/4 cup Small pasta
- 1 tbsp Worcestershire sauce
It’s soup season! and I couldn’t be happier about. I have to tell you, I’ve made French onion soup countless times already this winter and I think I have finally perfected it. Traditionally, this is done with bread and tonnes of grilled cheese on top, but I’ve omitted these in the name of January detox! Have a look at my skinny version.
French Onion Soup only has about 55 kcals per serving.
Steps
1 Done | I begin by caramelising the onions in a tablespoon of Flora Original. It’s best to use a spread, rather than oil, as it creates a lovely velvety texture in the soup. |
2 Done | Once the onions are transparent in colour and have reduced in size (caramelisation) I add the Knorr Stock Pot Beef flavour and then Worcestershire sauce. Let them fry together to create a fusion of flavours. |
3 Done | I then add the canned tomatoes tomatoes and top the pot with water. I had some veg stock left over and used that. Let it simmer for at least 20 minutes and if you want to create some texture, thrown in about 1/4 cup of little pasta. Serve with wholemeal pita bread. |
