Preparation time: 20 mins
Cooking time: 45 mins
This particular recipe is a great winter warmer - the thickness of a good, British winter soup, but with a Moroccan twist to it along with the sweetness of the peppers. It's very low in fat, too, making ideal for post-Christmas calorie-controlled diets!
- 8 medium carrots
- 2 red peppers
- 1 Large onion, diced
- ½ teaspoon cumin
- ¼ teaspoon fenugreek
- 2 tablespoons chopped Flat Leaf Parsley.
- 1 tablespoon chopped Coriander leaves (can be adjusted to taste)
- 1½ pints (850ml) of vegetable stock (stock cube or fresh)*
- Salt and Black pepper to taste
- *I’ve made this recipe by using stock cubes as it saves time, but fresh can be used by all means.
- Wash and place the whole peppers onto a baking tray and place in preheated over on Gas mark 7 (220C or 425F), turning occasionally for about 10-15 minutes, or until the skins start to blacken.
- Bring a kettle of water to the boil, enough to make 1½ pints of vegetable stock.
- Meanwhile, place the diced onion into a large pan along with a ¼ pint water and bring to the boil. Cover and leave the onions to sweat and ˜fry in their own juices for a few minutes.
- Once the kettle has boiled, make the stock in a large jug, according to the supplied instructions. When you hear the onions starting to fry, pour a little (about 4 tablespoons) of stock into the pan. Add the sliced carrots at this point.
- When the carrots start to soften, add the remainder of the stock, with some salt and black pepper to taste.
- Add the coriander leaves and half of the flat leaf parsley.
- Add the cumin and bring the pan to the boil. Once boiling, reduce the heat, cover and simmer until the peppers are ready to be added.
- When the peppers are done, remove from the oven and remove the skins, de-seed and remove the stalks. Dice the pepper and add to the pan.
- Simmer for twenty minutes and then turn off the heat and allow to cool.
- Once cooled, transfer the mixture to a blender or food processor and blend until a thick soup. Once blended, add the remainder of the chopped parsley.
- Heat to serve, or the soup can be even be frozen.
© 2007 Simon Neale