Rustic Vegetable & Chermoula Soup
- The Chermoula(Moroccan Pesto):
- 30g Fresh Coriander
- 3 Bulbs of garlic peeled
- 6g Ground Cumin
- 2g Chilli Powder
- 2g Paprika
- 30ml Olive Oil
- The Soup:
- 200g Carrots
- 80G Onion
- 100G Courgettes
- 80g Celery
- 80g Sweet Potato
- 160g Tomatoes
- 20g Prunes
- 600ml Vegetable Stock
- 20 Coriander leaves
- 1. Peel & cut the following into a 2cm dice:- onions, carrot, courgette, prunes, celery & sweet potato. Juice the lemon, roughly chop the coriander and tomatoes.
- 2. Put all the Chermoula ingredients in to a food processor or liquidiser and blitz to a fine puree
- 3. Heat a suitable pan & add the chermoula paste. Gently heat this for about 5 minutes.
- 4. Add the chopped veg to the pan and stir to coat everything with the paste, then gently sauté for about 20 mins stirring from time to time. Add the tomatoes and prunes and stir in. Add the stock and bring to a simmer for 20 minutes.
- 5. Remove about a third of the soup and blitz this, then add back to the rest of the soup on the heat. Add the lemon juice, stir and check for taste and flavour, then add the coriander.
- 6. Serve hot in warm bowls
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