Recipe Hearty Veg & Pepper Soup
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Comfort food
Main meals
Soups
A fabulously aromatic soup that tastes even better the next day as the flavours continue to meld together … You might even like the spice paste so much you’ll want to make it separately to flavour other dishes!
You will need
Serves 2
For the soup base:
- 30ml olive oil
- 6 cloves
- 1 cinnamon stick
- 4 tomatoes
- 1 carrot
- 2 leeks
- 1 celery stick
- 800ml vegetable stock
- Salt and pepper
Spice paste:
- 4 teaspoons coriander seeds
- 4 teaspoons cumin seeds
- 2 tablespoons black peppercorns
- 2 teaspoons turmeric
- 6 large cloves of garlic
- 5 cm piece of ginger
- Half a bunch of mint
- Half a bunch of coriander
- 1 teaspoon salt
To Serve:
- Sourdough bread (GF if needed)
Recipe: Simon Toohey
Directions
-
Step 1
Start with the soup base by adding the oil to a heavy-based pot on medium heat. Add the cloves and cinnamon stick and fry until fragrant.
-
Step 2
Dice up the tomatoes, carrot, leeks, and celery and add to the oil and spices, stirring to mix well. Add a generous pinch of salt, cover with the lid, and cook for 5 minutes to soften.
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Step 3
Meanwhile, for the spice paste: blend the 4 spices in a small blender or with mortar and pestle; set aside.
-
Step 4
Add the coriander, mint, garlic, and ginger to the empty blender and blitz until it’s a paste. Add your spice blend to this, and blitz until it’s all nicely combined.
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Step 5
Add the vegetable stock to your soup pot and bring it to a boil. Finally, add the spice paste. Stir though. Cover with the lid and cook for 20–30 minutes on low heat, or until the vegetables are softened.
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Step 6
Bring it back to boil just before serving, and then turn off the heat. Garnish with extra coriander leaves, and serve it with slices of sourdough toast.
Recipe: Simon Toohey
