Spicy Moroccan soup .

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With our weather being very un “spring ” like at the moment a comforting bowl of soup is badly needed . This spicy Moroccan soup is a nice change and the spices are warming and fragrant. It’s also great for those of us counting the calories and super healthy packed with seasonal veggies and protein from the addition of the chick peas. It will take most root vegetables and you can use vegetable stock for a true vegetarian version or use chicken stock like I did .
I have tried and tested lots of tinned chic peas and the best I think are bunalun the organic variety, they seem to be less starchy and firmer, definetly worth sourcing.

Spicy Moroccan soup.

Ingredients .
2 tblsp extra virgin olive oil.
3 cloves garlic , grated.
I onion , finely diced.
1/2 tsp tumeric.
1 tsp ground cumin.
1/4 tsp ground cinnamon.
1/2 tsp ground coriander.
1/4 tsp cayenne.
1/2 tsp sweet paprika.
Zest 1 lemon.
2 carrots , peeled and cubed.
2 celery sticks, chopped finely.
1/2 butternut squash, cubed .
3 ripe plum tomatoes, chopped.
4 tblsp passata.
700ml Chicken stock
1 400g tin chick peas, drained.
Hand full baby spinach.
Fresh coriander leaves.
Sea salt/ground black pepper.

Method.

Heat olive oil in a saucepan , add onion and garlic . Sweat over a gentle heat for 2 mins, add spices and cook for a further 2 mins . Add chopped vegetables and tomatoes , toss in spices and cook for a few mins . Add passata and stock . Bring to boil then reduce heat and simmer until vegetables are just soft . Add drained chick peas cook for a further 2 mins then add spinach and remove from heat when wilted . Check soup for seasoning then serve in warmed bowls with some fresh coriander leaves as a garnish .

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