I’ve just been reminded of this soup recipe that I made up almost a year ago. I’m posting it here so as not to lose it. This photo is from that week but it must in fact be a different soup as the following has tomato or pumpkin in it…
Cut these up and roast them in the oven on 180-200C for a while – 30-40 mins until going golden brown.
1 brown onion
2 cloves garlic
a heap of carrots
1/2 fennel bulb
1/2 red capsicum
8 small parsnips
Add to a large saucepan with
2 sticks celery, peeled and sliced
2 green apples, peeled and diced
1/2 cup sultanas
Cover (just barely) with either water, vegetable stock or chicken stock. Bring to a simmer.
Add the following. If you want to toast the spices a little in a dry frypan first, go ahead. If you want to use cumin seeds and coriander seeds, toasted then crushed, please do.
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp smoked paprika
1 tbsp turmeric powder
1 tsp caraway seeds
1 tbsp brown mustard seeds
1 tbsp toasted black sesame seeds (or white)
1/2 long red chilli (or 1 tsp minced chilli)
2 knobs of ginger sliced (or 2 tbps minced ginger)
Simmer for at least 45 mins. Then blitz with a food processor.
At the end, add
zest of 1/2 lemon