Try this Persian Onion Soup with Orange recipe, or contribute your own.
Suggest a better descriptionHeat the oil and butter in a large saucepan over low heat. Add the onion and garlic and fry gently until soft and translucent. Stir in the spices and cook for a few more minutes.
Add the potato and cook for a minute, stirring to coat well with the onion mixture. Add the chicken stock and herbs.
Peel a long strip off the orange and try to have as little white pith as possible. The strip should be around 10-15cm (4-6 inches) long. Add this to the soup. Add salt to taste and gently simmer for 30 minutes or until potatoes are tender.
Add juice of 1/2 the orange. Adjust the seasoning to taste. Decorate with some fresh parsley, mint or coriander and serve hot. You can also add a poached egg on top just before serving to make it more a more substantial meal.
This soup tastes better the next day after the orange oil has blended with the other flavours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 40 | ||
Calories from Fat: 11 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 105.4mg | 3 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 5.6g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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