Thursday, May 2, 2013

Super Soup

Soup is common to most cultures throughout the world, from the traditional pea and ham soup of the Anglo-Saxon people, to the chowder & gumbos of the Americas and the Tom Yum of South East Asia. Soup is a comfort food for many, the continual references to "chicken soup" in popular culture attest to its place in society. Homemade soup is very nutritious, easy to digest and generally easy to prepare. As long as we watch the salt and fat content and the amount of bread or croutons consumed with the soup, then it can be a tasty addition to many diets.
Whilst soup is available in packets, tins & microwaveable plastic containers, many of these products are high in salt, preservatives and artificial colours and flavours, not the best things for our bodies or our souls. Making soup at home is very good for our body and soul. The rhythm of chopping the vegetables, the smell of sautéing your aromatics, the gentle bubbling sound of the soup simmering in the pot, the sight of a steaming bowl of your own handmade goodness and finally the taste, not just of the beautiful fresh ingredients used, but also the love that has gone into this meal.
At the Fresh Ingredient we love soup throughout Autumn and Winter, and we love to hear about our customer's cooking adventures. Throughout April and May we are inviting people to submit their soup recipes, via e-mail or our facebook page. The one judged to be the most interesting/creative will win a gift box from The Fresh Ingredient. 
Good Luck. Mary/The Fresh Ingredient

Moroccan Sweet Potato Soup

Ingredients - Serves 4

  • 2 tablespoons olive oil
  • 1 large brown onion, diced
  • 1 garlic clove, crushed
  • 3 1/2 teaspoons Herbies Chermoula Spice Mix
  • 600g orange sweet potato, peeled, diced
  • 500g carrots, peeled, sliced
  • 6 cups chicken stock
  • 300g can chickpeas, drained, rinsed
  • Juice of 1/2 lemon
  • Turkish bread to serve.

  • Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in chermoula spice mix. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
  • Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
  • Blend soup, using a stick blender, or if using a processor, blend in small batches, until smooth. Return soup to saucepan, bring to medium-low heat. Check seasoning and adjust salt and pepper. Stir in 1 tablespoon lemon juice, continue heating and stirring until the soup has warmed through. Ladle into bowls, sprinkle with pepper and serve with Turkish Bread.

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