Moroccan Veg Soup | Moroccan Recipes | John Gregory-Smith

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 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

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

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

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.

Step 5

Serves 6

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