I had a glut of veggies that needed to be used so roasted a whole big batch of them and turned half into this soup and the other half into a yummy lunch of roasted veggies, cous cous and spinach. The soup is beyond easy to make but tastes like you’ve slaved over it for hours!
For 4 portions you need
1 sweet potato
1.5 litres of veg stock
Handful roughly chopped coriander
2 tbsp pine nuts, toasted
2 tbsp olive oil
1 tbsp each of baharat, ras el halour and berber spice mixes (or whatever moroccan spices you fancy)
salt and pepper
1 tin drained cannelini beans
150g spinach, washed
Begin by chopping sweet potato, carrot, onion and parsnips into small chunks. Toss in the oil and spices and roast in a hot oven for 20-30 mins until tender and starting to catch a little.
Prepare the beetroot and courgette in the same way and roast on a separate tin.
Once the tray with the root veg has done, place the roasted veggies in a pan and cover with the stock. Bring to the boil and simmer for 2-3 mins.
Add the spinach to the pan and blitz to a puree. Return to the pan and add the beans. Heat through.
Serve in warmed bowls topped with a couple of spoonfuls of the roasted beetroot and courgette, pine nuts and coriander. Serve with copious bread.
I’ve been meaning to blog this for ages as someone asked for the recipe (sorry!) but just hadn’t got round to it… Well better late then never eh 😉 You can make this dish as spicy or not as you wish. I like mine ferociously hot.
For 4 people you need
1 large courgette, grated coarsely
1 large carrot, grated coarsely
1 large onion, likewise grated
2 tbsp red curry paste
1/2 cup plain flour (about 100-150g)
vegetable oil for shallow frying
4 tbsp crunch peanut butter
1 can coconut milk
2 tbsp red curry paste
2 cloves garlic, crushed
2-6 red chillies, sliced
2 beetroot, peeled and grated
1 carrot, peeled and grated
1 onion, finely sliced
Juice of 1 lemon
4 thai chillies, finely sliced
2 tbsp fish sauce or mushroom soy sauce if you’re veggie
2 tbsp soya sauce
2/3 bunch fresh coriander, roughly chopped
Plain boiled jasmine rice, Raw peanuts, lightly pan roasted and fresh coriander to serve.
Begin by making the salad. Using a food processor if you have one, grate everything and place in a bowl with the dressing ingredients. Mix thoroughly and leave to one side while you prepare everything else.
Make the sauce by placing everything in a pan and bringing to a gentle simmer. Cook for 2-3 mins then leave to one side.
Make the fritters by mixing everything together in a bowl. Heat about 1cm of oil in a large frying pan and fry spoonfuls of the mix for 3-4 mins on each side until lightly browned and cooked through. Drain on kitchen paper.
Serve garnished with peanuts and coriander and with plenty of plain rice to cool your mouth down on!
A lovely friend made us a delicious bowl of soup to replenish our bellies after a walk round the Holmfirth countryside a few weeks ago, so I decided to recreate the flavours and use up some limp carrots from the bottom of the fridge. You can flavour this soup with whatever you like, but the warming ginger and chilli work well with the sweet carrot.