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:
- In a large pot add a dash of olive oil and sauté the onion, leeks and garlic for a few minutes on low heat
- Add the dry spices and stir until fragrant
- Mix in all the remaining vegetables.
- Add water to cover.
- Bring to boil, cover and simmer 15-20 minutes until everything is soft
- Add the chickpeas, stir through and cool a little
- Puree until smooth and return to the pot
Serve in wide bowls with Greek yoghurt, chopped coriander and roasted pistachio nuts if desired.
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