Herbies Spices Recipes
Winter Soup
Description
This is a miserly soup, because you use water instead of stock. The flavour of the spice blend and the roasted vegetables makes stock unnecessary.
Ingredients
At a glance
Soups & Salads
Vegetables & Vegetarian Dishes
Serves
3-4
peeled pumpkin and sweet potato, enough to cover the base of an oiled baking dish
1 leek cut into 1cm thick circles
6 cups water
2 teaspoons salt
2 teaspoons Herbie's Spices Super Ras el Hanout
zest of 1 lemon
Methods/steps
Preheat oven to 220 C, roast pumpkin and sweet potato 30-40 minutes, depending on the size, turning once or twice. Soften leef slowly in 2 tablespoons vegetable oil in a large pot. Add the roasted vegetables, Super Ras el Hanout, salt and 5 cups of the water. Use the remaining cup of water to swill out the roasting pan, then add to soup. Simmer until all vegetables are soft. Cool to room temperature, puree, add lemon zest, and return to saucepan. Reheat before serving, and adjust seasoning if necessary.
Additional Tips
This soup recipe is infinitely variable, depending on the vegetables to hand. You can add cream if you're feeling indulgent, and a garnish of chopped fresh chives.
Reviews
