Thought it might be nice to share our favourite, tried and tested, recipes with one another, or our own original recipes even.
I was cooking this vegetarian recipe this evening and it’s one of my favourite soups!
Moroccan chickpea Apple soup
2 tbsp of rapeseed oil
1 bunch of Spring Onions
3 Cavelo Nero leaves(you can use sweetheart or Savoy cabbage if prefer )
2 tsp of ground cumin
650 ml vegetable stock
400g of your favourite fresh tomatoes
1 jalapeño(I use Scotch bonnet but that’s way too hot for most palates)
Can of chickpeas
1 Red Pepper (capsicum)
1 yellow pepper
2 apples of your choice (I use Braeburn)
Can of butter beans
Juice of one lemon
Baked feta (rennet free, if veggie) (only needs 10 mins in oven)
Grated zest of one lemon (avoid white pith)
Fresh mint, chopped
Fresh coriander, chopped
Heat rapeseed in large deep pan on hob
Add chopped spring onions and chppped cabbage leaves.
Heat til softened, for ten mins, on high heat.
Add the cumin.
Add the boiling stock, chopped tomatoes and chopped chilli
Stir in the chick peas (rinsed)
Deseed and chop into squares the yellow and red peppers. Add to pan.
Keep pan on hob on high heat for ten more minutes, stirring regularly
Chop the apples and add to the pan immediately (else will brown)
Add the can of butter beans (rinsed)
Grate the lemon zest then juice the lemon. Add the juice to the pan and stir.
Grind in black pepper to taste, and a tsp of smoked paprika.
Put feta into oven at this stage, to bake for ten minutes, whilst pan simmers.
Simmer pan for fifteen mins on a medium heat.
Serve into bowls
Top each serving with lemon zest and the chopped fresh herbs
Remove feta from oven, and top each bowl with a few cubes / chunks.
I hope you really enjoy this hearty, nutritious, vegetarian soup as much as I do!!!!!!!
Happy cooking, happy eating!