SOUP MIX SOUP
Serves 4-6
15ml coriander seeds
15ml cumin seeds
30ml butter
4 cloves garlic, crushed
2 red chillies, seeded and chopped
250g dry soup mix
1 litre vegetable stock
1 litre water
salt and pepper
good handful coriander, chopped
thick yoghurt to serve
Toast the spices in a small pan until fragrant. Then crush them using a pestle and mortar.
Heat butter and cook the spices, garlic and chilli over a gentle heat.
Add the soup mix, stock and water and simmer, covered, for about 1 hour until pulses are soft.
Cool slightly. Remove half the soup and puree until smooth. Return to the rest of the soup and season to taste.
Stir in coriander and serve topped with a spoonful of yoghurt.
BEEF AND BARLEY SOUP
Serves 6-8
45ml olive oil
500g beef shin, cubed
1 onion, chopped
3-4 leeks sliced
10-15ml paprika
3 carrots, peeled and diced
2-3 stalks celery, chopped
2 potatoes, peeled and diced
2 litres water
250ml pearl barley
salt and pepper
Heat the oil and fry the meat in batches until browned. Remove and set aside. Add the onion and leeks to the saucepan and cook until soft.
Add paprika and cook for a minute. Add carrots, celery and potatoes and cook for 2-3 minutes. Add water, barley and return beef to the saucepan.
Simmer partially covered for 1-1½ hours until meat is very soft. Season well with salt and pepper.
Note: To add more flavour to your soup, cook the bones from which you have cut the meat in the soup and remove them before serving.
PEA AND HAM SOUP
Serves 4-6
15ml olive oil
1 onion, chopped
10ml ground cumin
2 litres water
2-3 stalks celery, chopped
2 bay leaves
1 smoked pork shank
250ml risoni (pasta rice)
500ml frozen peas
salt and pepper
handful of chopped fresh mint
This is a different version of the traditional soup made with split peas.
Heat the oil and cook the onion until soft.
Add cumin and cook for a minute. Add water, celery, bay leaves and bring to the boil. Add the ham, reduce heat and simmer covered for 1-1½ hours.
Remove the hock and cut all the meat from the bone. Return meat to the soup. Add pasta and peas and cook uncovered for 15-20 minutes until pasta is tender. Season to taste.
Sprinkle with mint and serve.
MOROCCAN LAMB AND CHICKPEA SOUP
Serves 4-6
45ml olive oil
2 onions, chopped
2-3 stalks celery, chopped
3 cloves garlic, crushed
15ml grated ginger
5ml ground cinnamon
pinch of saffron threads (optional)
500g diced lamb
400g can of chopped tomatoes
2 litres hot water
400g can of lentils, drained and rinsed
400g can of chickpeas, drained and rinsed.
salt and pepper
handful of chopped coriander
Heat the oil and gently fry the onion and celery until soft. Add garlic, ginger, cinnamon and saffron and cook for a minute.
Add lamb and cook until browned. Add tomatoes and water and simmer covered for one hour. Add the lentils and chickpeas and simmer, covered until meat is soft. Season to taste and add chopped coriander. - Saturday Star