Friday, 9 November 2007

Moroccan Soup, yeah!

Soup is brilliant. This one is extra yummy because of all the warming spices which compliment rather than over power the chickpeas and vegetables. It is adapted from a recipe in the Fat-free Vegan Kitchen, it looked so yummy I had to make it- but realising that I had none of the right veggies, free-styled it to make this super soup!

Serves 2 hungry chaps.
Moroccan Soup:

1 tin of chickpeas
1/2 red onion, chopped
1 parsnip, chopped
1 stick celery, chopped
2 cloves of garlic, chopped
2 handfuls fresh spinach, or 2 nuggets of the frozen stuff
1/3 head of brocolli, chopped into small florets
1 veggie stock cube
1/2 teaspoon each of the following spices:
Pinch of the following seasonings:
Italian seasoning
Chilli Flakes
Cayenne pepper

1/In a medium sized saucepan, gently fry the onion in a drizzle of either olive or veggie oil until semi-transparent. Add all the spices and seasonings and stir for a couple of minutes.

2/Add all the veggies except the spinach and brocolli, and gently fry for 5 minutes, careful not to brown any of the veggies.

3/Add 600ml water and stock cube then leave to simmer for 15-20 minutes or until the parsnip has softened.

4/Add greens and simmer until the brocolli is cooked to your liking, meanwhile heat up pitta breads.

5/Tuck in!

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