Moroccan veggie soup
45 MINUTES | SERVES 4 | EASY | LC GF
vegetable oil 2 tsp
onion 1, finely chopped
celery 3 sticks, finely chopped
garlic 3 cloves, finely chopped
preserved lemons 2, flesh discarded and rind finely chopped
red chillies 2, deseeded and finely chopped tomato purée 1 tbsp
ground cumin 2 tsp
ground turmeric 1 tsp
ground cinnamon ½ tsp
chopped tomatoes 400g tin
potato 1 large (350g) cut into 2cm chunks chickpeas 400g tin, drained and rinsed spinach 80g flat-leaf parsley a bunch, roughly chopped lemon 1, ½ juiced and ½ wedged to serve
• Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, preserved lemons and red chillies, and cook for 2 minutes. Add the tomato purée and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.
• Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Tip in the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls with lemon wedges for squeezing.
PER SERVING 212 KCALS | FAT 4.2G SATURATES 0.4G | CARBS 30.8G | SUGARS 7.8G FIBRE 7.9G | PROTEIN 8.9G | SALT 0.9G