Moroccan Style Vege Soup by John GS

Name: Moroccan Style Vege Soup by John GS
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Moroccan, African
Ingredients: 500g squash, cut into 2 cm cubes; 200g cauliflower florets and roughly chopped stalk; 4 tomatoes, cut in half; 2 red peppers, roughly chopped; 2 red onions, cut into 1 inch pieces; 1 aubergine cut into 2 inch chunks; 1 bulb of garlic, head bit cut off; 5 tbsp olive oil, plus extra for drizzling; 2 tbsp tomato puree; 2 tsp ras l hanout; 2 tsp ground ginger; 400g tin of coconut milk; 750ml of vegetable stock; The juice of ½ a lemon; A large handful of coriander leaves; 250g block of halloumi; 15g toasted pine nuts; Salt and pepper

4 steps

Prep:20minCook:1h

Moroccan Style Vegetable Soup – Recipe Below - Inspired by my favourite Moroccan spices, this delish, creamy soup is very easy to make and perfect for an easy mid week supper.

Updated at: Thu, 17 Aug 2023 04:49:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories489.3 kcal (24%)

Total Fat40.4 g (58%)

Carbs26.3 g (10%)

Sugars10.4 g (12%)

Protein14.7 g (29%)

Sodium1471.1 mg (74%)

Fiber6.6 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

500gsquash

cut into 2 cm cubes

200gcauliflower florets

roughly chopped stalk

cut into 1 inch pieces

1aubergine

cut into 2 inch chunks

1 bulbgarlic

head bit cut off

5 Tbspolive oil

plus extra for drizzling

2 Tbsptomato puree

2 tspras el hanout

2 tspground ginger

400gtin of coconut milk

750mlvegetable stock

0.5lemon

250ghalloumi

15gtoasted pine nuts

salt

pepper

Instructions

Step 1

1. Pre-heat the oven to 200 fan. Chuck the squash, cauliflower, tomatoes, peppers, onions, aubergine and garlic into an oven tray. Drizzle over 4 tbsp of the oil and add plenty of salt and pepper. Toss together and roast for 40-45 minutes or until tender and a little charred.

Step 2

2. Transfer the veg to a large saucepan. Squeeze out the garlic and add the tomato puree, ras el hanout, ground ginger, coconut milk, veg stock and coriander. Grab yourself a stick blender and blitz until smooth. It should be nice and thick. I loathe a thin soup, I just don’t see the point. Bring the soup to the boil over a medium heat. Add the lemon juice and check the seasoning, adding salt and pepper to taste.

Step 3

3. Pat the halloumi dry with some kitchen paper and cut into 1-2cm cubes. Heat the remaining 1 tbsp of oil in a non-stick frying pan over a high heat. Add the halloumi and cook for 2-3 minutes, tossing the pan so the cubes colour on all sides.

Step 4

4. To serve, spoon the soup into bowls. Top with the halloumi, remaining coriander – I like to fine chop it – pinenuts and a little drizzle of olive oil.

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