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I love soup.
I also love my new Maslin pan which is now getting a good amount of use with soups as well as the chutneys I originally bought it for.
I've just made a rather tasty Morrocan Chickpea Soup and I was wondering what everyone's favourite soup recipes were?
My new current fave...
Morrocan Chickpea Soup
1 tbsp olive oil
1 medium onion, chopped
2 celery sticks, chopped
1-2 red chillies, de-seeded and chopped
2-3 cloves garli, chopped
2 tsp garam masala
600ml hot vegetable stock
400g can chopped tomatoes
400g can chickpeas, rinsed and drained
3 rashers of smoked back bacon, with fat removed, chopped
100g broad beans (can be frozen!)
Zest and juice ½ lemon
Large handful coriander or parsley to serve
1. Heat the oil in a large saucepan
2. Cook the onion, celery, chillies and garlic gently for 10 minutes until softened, stirring frequently
3. Add the garam masala and fry for another minute
4. Increase the heat and add the stock, tomatoes, chickpeas and bacon, plus a good grind of black pepper
5. Simmer for 8 minutes
6. Add the broad beans and lemon juice and cook for a further 2 minutes
7. Season to taste, serve into bowls and top with a sprinkling of lemon zest and chopped herbs.
I also love my new Maslin pan which is now getting a good amount of use with soups as well as the chutneys I originally bought it for.
I've just made a rather tasty Morrocan Chickpea Soup and I was wondering what everyone's favourite soup recipes were?
My new current fave...
Morrocan Chickpea Soup
1 tbsp olive oil
1 medium onion, chopped
2 celery sticks, chopped
1-2 red chillies, de-seeded and chopped
2-3 cloves garli, chopped
2 tsp garam masala
600ml hot vegetable stock
400g can chopped tomatoes
400g can chickpeas, rinsed and drained
3 rashers of smoked back bacon, with fat removed, chopped
100g broad beans (can be frozen!)
Zest and juice ½ lemon
Large handful coriander or parsley to serve
1. Heat the oil in a large saucepan
2. Cook the onion, celery, chillies and garlic gently for 10 minutes until softened, stirring frequently
3. Add the garam masala and fry for another minute
4. Increase the heat and add the stock, tomatoes, chickpeas and bacon, plus a good grind of black pepper
5. Simmer for 8 minutes
6. Add the broad beans and lemon juice and cook for a further 2 minutes
7. Season to taste, serve into bowls and top with a sprinkling of lemon zest and chopped herbs.
