from the spices in your soup which your blender may not break down. Put all of the vegetablesand the garlic into a large roasting tin in a single layer, and sprinkle with the olive oil and Ras El Hanout, then toss together until evenly coated
Thow everything in and hope for the best. Soup Recipe type. It depends if you'd rather make it and eat it fresh, or wait until it has thickened and then re-heat it
My favourite soup to get when I am out and about is the Chunky VegetableSoupfrom Itsa Bagel, and I always thought it would be quite easy to recreate but I never really got around to it
To test that you have the right level of spice, fry a little of the spiced mince and remember you're adding the meatballs to already spicedsoup so go easy on the spicing
Whizz up with a hand blender, and season with salt and pepper. You can add more boiling water if you want a less thick consistencyServe with a dollop of yoghurt on top, and a sprinkling of the remaining toasted spices
Adapted from Rose Elliot's Complete Vegetarian Cookbook. Mildly Spiced Root VegetableAndLentil Stew. Although spiced, this is not a blow your head off 'spicy hot' stew
You can play around with the spices and seasonings, and even throw extra vegetables in if you like. These steps do make the soup more labour intensive than the chunky vegetable, non-pureed variety, but it is so tasty that I don't mind
I like to use the bones from a roast chicken to make a wonderful stock and I add whatever meat that's left from the bird along with plenty of chopped vegetables
I’ve always got bags of lentils in the cupboard, and at a push, I’ll just throw in what’s at the bottom of the fridge to make up some vegetable content
Remove from the heat and add the basil. The sweet potato andlentils give it substance, as well as sweetness which balances out the sourness of the tomatoes
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