Leek and Onion Soup Recipe | Ancient Israelite Cuisine

Ingredients

• 2 large leeks (white and light green parts only), thoroughly cleaned and sliced
• 2 medium yellow onions, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon sea salt (plus more to taste)
• 6 cups vegetable stock (homemade or low-sodium)
• 1/2 cup chopped fresh flat-leaf parsley, plus extra for garnish
• 1/4 cup chopped fresh dill
• 1 tablespoon honey (optional, for subtle sweetness)
• Juice of 1/2 lemon
• 1/4 cup toasted pine nuts (for garnish)
• Freshly ground black pepper, to finish