Winter is on the way in Sydney. Time to break out the soup recipes! This one is pretty simple, a soup with lots of veggies and some Middle Eastern spices.
Vary the vegetables as you like, but make sure you include lots of root veggies like potatoes, parsnips and turnips. Other vegetables such as red peppers, celery and tomatoes work well too.
A note on the spices. The Middle Eastern spices mentioned are combinations of spices. If you can’t get either, feel free to substitute with a 1//4 teaspoon of a few of the following: cumin, coriander, allspice, paprika, cardamom, ginger.
Ingredients
500g pumpkin, peeled, cut into chunks
500g carrots cut into chunks
250g sweet potato
250g swede cut into chunks (swap for something else if you don’t like Swede)
2 onions, white or brown, cut into chunks
4 -5 garlic cloves halved, no need to peel
2 teaspoon of ras el hanout or baharat *
1 teaspoon sumac
Sea salt and ground black pepper
30mls olive oil
1.5 litres chicken or vegetable stock
Method
Preheat oven to 190 degrees C fan forced.
Put all the vegetables into a large baking tray, sprinkle over the spices and salt and pepper. Pour over the olive oil. Mix well, making sure everything is coated with oil.
Bake for 30 minutes or until the vegetables are soft.
Remove from the oven and transfer to a large stock pot or saucepan. Place on the stovetop. Add the stock, and bring to a medium boil.
Using a stick blender, blend till smooth. Or you could transfer to a blender and blitz. Leave some of the soup chunky if you want.
Serve with a swirl of Greek yoghurt and a sprinkle of coriander or parsley.
Freezes well too.
The Quirk and the Cool 