Saturday, 15 December 2012 - , , , , , , , 2 comments


This is a delicious soup, rich in flavour and colour. It's a great one to make over the Christmas period, especially if you happen to have some left-over cooked red cabbage. (Click HERE for recipe). The addition of the sweet and savoury cabbage brings all the flavours together, producing a powerful and filling dish, perfect for a light lunch or supper.

It's 0pp per bowl, but you would need to charge 1pp if you have more than one serving.


YOU WILL NEED : (For 6-8 servings)

8 Red Onions
2 cloves garlic
2 Sachets Butter Buds
(Click HERE for link)
2 Low Salt Beef /Vegetable Stock Cubes
3 Litres Water
2 Tablespoons Low Salt Soy Sauce
1 small bowlful Sweet & Savoury Red Cabbage
(Link to recipe above)
White and Black Pepper
Frylight Sunflower Oil


Slice the onions and fry with the chopped garlic in a little Frylight Sunflower oil until they start to soften. Add some boiled water to help them 'sweat' a little.

Dissolve the Butter Buds in a little boiled water, Stir to dissolve. Add to the onions. This ingredient is optional but will really enhance the richness and flavour of this soup.

Add all the remaining ingredients, including the bowl of Sweet & Savoury Red Cabbage.
Test the flavours. If it's too sweet for you, try adding a little Balsamic Vinegar or a drop more soy sauce to balance the flavours.
Allow to simmer for 40 minutes to an hour.


This kind of soup always tastes better the day after you make it. It's a great standby to have in the house when you have extra visitors or want a 0pp meal if you feel you have over-indulged and need to get back on track.




Carrie B 15 December 2012 at 13:10

This soup sounds amazing. I like any type of onion soup!

Janey 15 December 2012 at 14:45

Thanks Carrie-yes it's kind of sweet and sour but also rich and French Onion soupy at the same time! x

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