North African Soup
15 Jan 18 |
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Ingredients
- 700g Squash of choice - (peeled, deseeded and chopped weight)
- 350g Celeriac, peeled and chopped
- 3 Carrots, chopped
- 1 Onion, peeled and chopped
- Olive Oil
- 3 cloves Garlic, peeled and finely chopped
- 800ml low salt vegetable stock or bouillon
- ½ Lemon, juiced
- 2 tsp Harissa (or ¼ tsp Smoked Paprika)
- 75g freekeh
- 1tsp ras-al-hanout
(or ½ tsp ground Cumin and ½ tsp ground Coriander)
Method
- Preheat the oven to 180°C (350°F).
- Toss the squash, celeriac, carrot and onion in the oil and spread over two baking sheets.
- Bake for about 20 minutes, stirring once half way through.
- After 20 minutes add the garlic and return to the oven for another 10 minutes.
- Optional: While the vegetables are roasting, heat 1 tsp of oil in a small saucepan and add the
- freekeh. Let it get a little toasty then add the ras-al-hanout, stir, and cover with about 250ml water.
- Bring to the boil, cover and simmer for about eight minutes, or until the freekeh is cooked but still has some bite to it. Drain and set aside.
- Bring the vegetable stock to the boil. Add the vegetables to a blender along with one-third of the hot stock. Remove the stopper on your blender and cover with a tea towel. Blend the soup until smooth, then pour in the remaining stock and 1 tsp of harissa, and whiz a bit more gently, just to blend.
- Taste and add the remaining harissa and lemon juice if you like.
- Serve the soup, adding a heaped spoon of freekeh and topping with a drizzle of harissa.
