This delicious soup is lovely as a meal on its own or as a starter. It is best made with homemade stock for the nutritional content as well as the superior flavour. However, if you can’t make your own, fresh stock is available from butchers and supermarkets.
Onions contain quercetin and allicin which have anti-inflammatory and immune boosting properties and you will also benefit from the collagen from the bone broth.
8 garlic cloves, crushed
Coconut butter/grassfed butter
2 bay leaves
1 tbsp Dijon mustard
2 tbsp balsamic vinegar
1200 ml fresh chicken stock (bone broth)
1 tsp Himalayan sea salt
50g goat’s cheese, grated
50g parmesan cheese, grated
4 slices of toasted sour dough bread
- Heat coconut oil/butter in a pan over a medium heat and add the sliced onions and garlic and cook on a low heat with the lid on until softened. Keep an eye on them so that they don’t burn.
- Turn up the heat and allow the onions to lightly caramelise.
- Add the stock, bay leaves, Dijon mustard, balsamic vinegar and salt and pepper.
- Bring to a boil, reducing the heat and simmer gently for approximately 35-40 minutes.
- To serve, ladle the soup into 4 bowls, place a slice of the lighted toasted bread in each bowl. Sprinkle the cheeses over the bread.
- Place the bowls on a baking sheet and pop into a hot oven until the cheese has melted and is a lovely golden colour!
* Can be frozen so you have a meal for another time!