Moroc­can veg­gie soup

Olive - - COOK -

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

ve­gan

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