I have managed to create two fantastic soups this week out of a need to use up some bits and pieces that have been lurking in both fridge and freezer, the first of which will feature in this post, closely followed by soup number two next week. It must be the onset of Autumn, the fresher air and noticeably shorter evenings although I did manage to sit in a pub garden until close to midnight last night.
After an evening of enjoying friends’ company and several bottles of wine, this soup hits the spot perfectly. It has spice, carbs and a little heat of chilli. I will settle happily for this satisfying and sleep inducing soup. It will be closely followed by a farewell to summer soup, lots of wistful thoughts about summer and the busy term I have lined up. (News to follow)
I am linking my soup to the CREDIT CRUNCH MUNCH challenge this month hosted by Elizabeth’s Kitchen Diary. The original hosts of this challenge are Helen at Fuss Free Flavours and Camilla at Fab Food 4 All.
- -2tbsp olive oil
- -1 onion finely chopped,
- -2 cloves of garlic finely chopped,
- -2 sticks of celery finely chopped,
- -1 large carrot peeled and finely chopped,
- -1tsp ground coriander,
- -1 heaped tsp Harissa paste ( I like Belazu)
- -1/2 tin or 225/250g approx. freshly cooked chickpeas,
- -1 tin chopped tomatoes,
- -500ml hot vegetable/chicken stock,
- -1/2 bunch coriander roughly chopped
- 1. Fry the onion, garlic, celery, carrot, salt, pepper and ground coriander in the olive oil in a saucepan until the vegetables start to soften (10 mins approx),
- 2. Add in the Harissa and cooked chickpeas, frying for 1 further minute,
- 3. Pour in the chopped tinned tomatoes and the hot stock, bring to the boil,
- 4. Turn the soup to a steady simmer and cook for a further 15 minutes,
- 5. Remove the soup from the heat and add in the chopped coriander,
- 6. Check the seasoning then serve with bread/pittas/flatbreads.