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🍽️ Onion Soup – Smarter

208 kcal · 30 min · 4 servings

Ingredients

• 1 large vegetable onion
• 3 tbsp olive oil
• salt
• pepper
• 2 garlic cloves
• 1 bulb fennel
• 0.5 tsp anise powder
• 2 sprigs thyme
• 650 ml Mediterranean vegetable broth
• 425 g canned tomatoes (drained weight)
• 75 g whole grain soup noodles (e.g. elbow macaroni)
• 40 g aged Pecorino (1 piece)

Instructions

1. 1. Peel the onion.
2. 2. Slice the onion into thin rounds.
3. 3. Place the onion slices on a baking sheet or in a casserole dish.
4. 4. Add 1.5 tablespoons of olive oil, salt, and pepper.
5. 5. Mix everything well so the onions are evenly coated.
6. 6. Preheat the oven to 225 °C (fan: 200 °C, gas: setting 3–4).
7. 7. Place the tray in the oven and roast the onions for about 30 minutes.
8. 8. Turn the onions several times during the roasting process.
9. 9. In the meantime, peel the garlic cloves.
10. 10. Finely chop the garlic.
11. 11. Thoroughly wash the fennel.
12. 12. Remove tough stems or leaves from the fennel (clean it).
13. 13. Slice the fennel into very thin rounds.
14. 14. Heat the remaining oil in a pot.
15. 15. Add the fennel slices and chopped garlic to the pot.
16. 16. Sauté the vegetables over medium heat for about 12 minutes, stirring occasionally.
17. 17. Stir the anise powder into the mixture.
18. 18. Wash the thyme sprigs.
19. 19. Take the roasted onions out of the oven.
20. 20. Add the onions, broth, and thyme to the pot with the fennel.
21. 21. Bring the soup to a boil.
22. 22. Let the soup simmer for about 15 minutes over low heat.
23. 23. Add the tomatoes after 10 minutes of cooking time.
24. 24. Cook the soup noodles according to package instructions in salted water.
25. 25. Drain the noodles in a colander.
26. 26. Rinse the noodles with cold water.
27. 27. Let the noodles drain well.
28. 28. Season the onion soup with salt and pepper at the end of the cooking time.
29. 29. Add the drained noodles to the soup.
30. 30. Grate Pecorino cheese over the finished soup.

Nutrition per serving

• kcal: 208
• Protein: 8 g · Fett/Fat: 12 g · Carbs: 17 g