Persian vegetable soup

As it’s Winter in Sydney it’s soup time!

This recipe is my version from a soup my daughter found in the Guardian.  We all love Middle Eastern cuisine and this is a really healthy, fulfilling type of a ‘meal in a bowl’.

You can change the vegetables to whatever you have on hand.  It is spicy which is even better when it’s freezing outside. 🙂

Ingredients:

500g butternut pumpkin, cubed
1 large kumara, cubed
1 large leek, washed well and sliced thinly
2 onions, sliced or diced finely
3 large cloves of garlic, chopped
3 vine ripened tomatoes, chopped
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp smoked, sweet paprika
1 tsp chilli powder or to taste
1 x 400g can chickpeas, drained

Greek yoghurt to serve
Fresh chopped coriander
Optional, toasted and chopped pistachio nuts

Method:

1. In a large pot add a dash of olive oil and sauté the onion, leeks and garlic for a few minutes on low heat
2. Add the dry spices and stir until fragrant
3. Mix in all the remaining vegetables.
4. Add water to cover.
5. Bring to boil, cover and simmer 15-20 minutes until everything is soft
6. Add the chickpeas, stir through and cool a little
7. Puree until smooth and return to the pot

Serve in wide bowls with Greek yoghurt, chopped coriander and roasted pistachio nuts if desired.