This recipe is from episode 27 of Good Chef Bad Chef series 3.


  • ½ tbsp Melrose Omega Spread

  • 1 tbsp olive oil

  • 4 brown onions, thinly sliced

  • 2 cloves garlic, chopped

  • 2 cups white wine, dry

  • 2 cups vegetable stock

  • sea salt and pepper to taste

  • 4 oven proof bowls

  • 4 slices spelt sourdough, sliced quite thinly

  • 2 tbsp olive oil

  • 1 cup feta, crumbled

  • ½ cup parsley, chopped

  • Serve with baby spinach


  • 1.

    In a large saucepan over medium heat melt the omega spread and oil together.

  • 2.

    Now add the onions and garlic. Sauté until they just start to brown, about 5 min.

  • 3.

    Next add the white wine and bring to a boil.

  • 4.

    Drop back to a simmer for a few minutes.

  • 5.

    Now add the stock and simmer for another 20 min.

  • 6.

    In your oven proof bowls place ½ cup of baby spinach in each bowl.

  • 7.

    Place your bowls on an oven tray then divide the soup between the bowls.

  • 8.

    Top with a slice of bread and drizzle with sea salt and olive oil.

  • 9.

    Place under the grill until the bread starts to toast.

  • 10.

    Remove the tray and sprinkle the feta evenly over the bowls.

  • 11.

    Place back under the grill until the cheese starts to melt. Serve sprinkled with lots of chopped parsley

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