North African spiced soup

Person Author: Maaike Calender May 17, 2015 Posted No Tags Comment No Comments

morroccansoup

 

Serves 6-8:

1leek, sliced

2 celery stalks diced

1 carrot, diced

2-3 cloves of garlic, chopped

1 onion chopped

400gram can of Brown beans or white or black

400gram can of chooped tomatoes

1 small can of tomato puree or 2 tables spoons

1 tablespoon or 2 of Hatissa paste

1 chillie, whole

2 teaspoons of cumin

2 tsp of turmeric

2tsp coriander powder

2 teaspoons cardemom powder

2 tsp of ginger powder

1 tsp of cinnamom powder

1.5 litres of (vegetable or chicken) stock

Oil for the pan

Salt and pepper to taste

 

Method:

morroccansoup01

Heat oil in a large pan, add the onions, leeks and garlic and let softe non low heat, season to taste.

The add the celery and carrots and let soften fruther for 5 minutes.

Add the powdered spices and stir well, cook until fragrant (about 1 minute).morroccansoup02

When you can smell the spices add the chilli pepepr, the harissa paste and the tomato puree, cook out for 1-2 minutes on low heat.

Add the stock, can of tomatoes and beans, bring to the boil and cook until vegetables are soft, but still have a bite.

Try chickpeas instead of bean if you prefer.

Recipe and photos Gardeninglady

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