This soup is a staple of %99 Turkish Restaurant menus and almost all Turkish home kitchens for good reason. It is not only very healthy but also very delicious. It is beautiful in its simplicity and mild flavor. There are several variations of this soup, the recipe for the different variations will follow this one as they are all tasty.
2 tbs butter (I prefer canola oil to make it healthier)
1 medium size onion, diced
4. You can transfer the soup to a blender or use a hand blender and puree.
5. Serve with crusty whole wheat baguette, or croutons with a squeeze of lemon juice on top
2 tablespoons unsalted butter or olive oil, about 1/3 teaspoon paprika and 1/3 dried mint. Heat the butter or oil in a sauce pan. Add the paprika or crushed red pepper and dried mint flakes and stir for 1 min. Remove from the heat and drizzle over soup and serve.